Flag Day Cake that will take you through summer!

This cake is perfect for Flag Day and a fantastic way to incorporate NC Strawberries and NC Blueberries while celebrating Old Glory all summer long!

Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon baking soda

For the icing:
1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 pounds cream cheese, at room temperature
1 pound confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble:
2 half-pints NC Blueberries
3 half-pints NC Strawberries

Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of sliced strawberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of sliced strawberries and icing until the flag is complete. Pipe stars on top of the blueberries. Serve like the rock star you are and enjoy!

Story by Jennifer Wood