Canadian Flag Cake

Name: Canadian Flag Cake
Total time: 95
Yield: 24
Ingredients: 1.5 cups white sugar; 1 cup butter, softened; 3 large eggs, at room temperature; 0.5 cup sour cream, at room temperature; 2 teaspoons vanilla extract; 2.5 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 pinch salt; 1 cup milk, at room temperature; 1 (8 ounce) package cream cheese, softened; 0.5 cup white sugar; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 2 cups sliced fresh strawberries

Recipe by WestCoastMom from allrecipes.com

Dinner,Dessert 2 Hr. 35 Mins.

Ingredients

24 servings

•

1.5 cups white sugar
•

1 cup butter, softened
•

3 large eggs, at room temperature
•

0.5 cup sour cream, at room temperature
•

2 teaspoons vanilla extract
•

2.5 cups all-purpose flour
•

2 teaspoons baking powder
•

1 teaspoon baking soda

•

1 pinch salt
•

1 cup milk, at room temperature
•

1 (8 ounce) package cream cheese, softened
•

0.5 cup white sugar
•

1 teaspoon vanilla extract
•

2 cups heavy whipping cream
•

2 cups sliced fresh strawberries

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x17-inch baking pan with 1-inch high sides.
Prepare the cake: Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat eggs one at a time into the butter mixture; beat in sour cream and vanilla.
Sift flour, baking powder, baking soda, and salt together in a bowl. With the mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape the sides and bottom of the bowl and finish mixing with a rubber spatula. Pour batter into the prepared pan; spread to corners of the pan and smooth the top with a spatula.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from the pan, run a paring knife between cake and the pan. Cover cake pan with a plate or cooling rack; invert to transfer cake onto a plate.
Make the frosting: Beat cream cheese, sugar, and vanilla together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.
Spread cream cheese mixture evenly over top and sides of cake, smoothing the top.
Finish with decoration: Place 2 to 3 rows of overlapping strawberry slices parallel to the short sides of the cake for the two red stripes of the Canadian flag. Trace out a maple leaf shape in the center of the cake with a toothpick. Use points of strawberry slices to create points of the maple leaf. Cut a strip of strawberry for the leaf stem. Fill in the area of the maple leaf with sliced strawberries.
Refrigerate cake until ready to serve.