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Ingredients
    Cake

  • 2 2/3 cups cake flour

  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 2/3 cups C&H® Granulated Sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk

    Frosting

  • 2 1/2 cups heavy whipping cream, chilled

  • 4 tablespoons C&H® Powdered Sugar
  • 1/2 pint fresh blueberries, washed
  • 2 pints fresh strawberries, washed, hulled, halved

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Instructions
Yields: 15 servings
Cake
Step 1

Preheat oven to 375°F. Generously grease and flour 13x9-inch baking pan. Line bottom with waxed or parchment paper; grease paper.

Step 2

In a small bowl, stir together flour, baking powder and salt. Beat sugar and butter in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition; add vanilla. Add flour mixture and milk, alternately to mixing bowl, beginning and ending with flour, mixing on low speed.

Step 3

Bake in prepared pan for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.

Frosting
Step 1

Beat together cream and sugar at high speed until soft peaks form.

Step 2

Spoon 1/2 cup whipped cream into pastry bag fitted with a small star tip. Spread remaining whipped cream over top and sides of cake.

Step 3

Arrange blueberries in a rectangle in upper left-hand corner of cake. Arrange strawberries lengthwise in rows across cake.

Step 4

Pipe reserved whipped cream into stars between blueberries. Chill until ready to serve.

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