Canadian Flag Cake

img_2538Ingredients
Cake:
1 cup butter,softened
1-1/2 cups sugar
3 eggs, room temp.
1/2 cup sour cream, room temp.
2 tsp vanilla
2-1/2 cups flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup milk, room temp.
Frosting:
1 250 gram brick of Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 cups of whipping cream
Decoration:
2 cups of sliced fresh strawberries

Directions
1. Pre-heat the oven to 350f degrees. Grease and flour a 11×17″ sheet pan with 1″ high sides.
2. Cream butter with sugar using an electric mixer or stand mixer on medium speed. Scrape down the sides and bottom of the bowl as needed, until the mixture is light and fluffy. Add in eggs one at a time until well combined. Then mix in vanilla and sour cream.
3. Sift flour, baking powder, baking soda, and salt in a separate bowl.Alternate adding milk and flour to the mixer while on low speed, once incorporated turn to medium and mix until just combined. Use a spatula to finish mixing, scraping the sides and bottom of the bowl.
Pour batter into the prepared pan, spreading batter to the corners and smooth out evenly. Bake in the center of the oven for approx. 20 minutes. A toothpick inserted in the center will come out clean when cooked.
4. Cool completely in the pan. Or if transferring to another platter, remove the cake after ten minutes, loosening the sides with a knife. And place on a cooling rack.When the cake is cooled prepare the frosting.
5. Add cream cheese, sugar and vanilla to a large mixing bowl. Beat on medium speed until soft and fluffy, about 1-2 minutes. Turn to low and slowly pour in 2 cups of whipping cream, once incorporated turn to med-high speed and continue beating for 2-3 minutes. The Frosting should hold stiff peeks.
6. Frost the cake when completely cooled, spreading evenly over the entire cake. Smoothing down the top to add the sliced strawberries.
7. Add 2-3 rows of overlapping strawberries for the two red stripes in the Canada flag. For the center, trace out a maple leaf shape. Use the points of the strawberries for the points in the maple leaf. Cut strips of strawberry for the leaf stem and continue filling in the maple leaf with sliced strawberries.

Servings: 24

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