American Flag Cake

Here is a recipe for an American Flag Cake, perfect for celebrating the 4th of July or any patriotic event.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Frosting:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Decoration

• 1 pint blueberries
• 2 pints strawberries, hulled and sliced

Preparation

1. Prepare the Cake:
   1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
   2. In a medium bowl, whisk together the flour, baking powder, and salt.
   3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
   4. Gradually add the flour mixture to the creamed mixture, alternating with the milk. Begin and end with the flour mixture.
   5. Pour the batter into the prepared pan and smooth the top with a spatula.
   6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   7. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
2. Make the Frosting:
   1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   2. Spread a thin layer of frosting over the cooled cake.
3. Decorate the Cake:
   1. In the upper left corner of the cake, arrange the blueberries in a square to represent the stars on the flag.
   2. Create stripes with the strawberry slices, placing them in rows across the cake, starting with a row at the top and alternating with the white frosting to represent the flag’s stripes.
4. Final Touches
   1. Once decorated, refrigerate the cake for at least 1 hour to allow the frosting to set.

Serving Tips

• Cutting Strawberries: Make sure the strawberries are uniformly sliced to create even stripes.
• Stabilizing Whipped Cream: To prevent the whipped cream from deflating, you can add a tablespoon of cornstarch or a packet of unflavored gelatin dissolved in a bit of warm water.