Berry Flag Pull-Apart Cake

 

"This showstopping flag dessert combines sweet vanilla cake with colorful strawberries and blueberries for a patriotic 4th of July treat."

-Christina Stanley-Salerno

Ingredients:

For Vanilla Cake:

2-1/2 cups all-purpose flour

2 cups sugar

1 cup milk

3/4 cup vegetable oil 

4 eggs

2-1/4 teaspoons baking powder

1 teaspoon vanilla extract

For the Frosting:

2 (8 ounce) packaged of cream cheese

1/2 stick of unsalted butter, softened

1 teaspoon vanilla extract

2 cups confectioners' sugar, sifted

For the Topping:

25-30 Strawberries, cut in half and thinly sliced
3/4 cup blueberries

Directions:

1. Make The Batter: Preheat oven to 350°. Place 20 cupcake liners in 2 (12 cup) cupcake pans. In a large mixing bowl, beat together the eggs and sugar until slightly thickened, about 1 minute. Add the flour, milk, oil, baking powder and vanilla and beat for another minute, until batter is smooth and creamy. Fill each cupcake liner 1/2 to 3/4 of the way full.

2. Bake The Cupcakes: Bake for 18 - 21 minutes, or until a toothpick in the center comes out clean. Take the cupcakes out of the pan, and set them out until the have cooled completely.

3. Make The Frosting: With an electric mixer, beat together the cream cheese, butter, and vanilla extract until smooth. Slowly add in the confectioners' sugar and beat until thoroughly combined.

4. Assemble The Cake: Ice each cupcake. Deceorate 4 cupcakes with 4 rows of blueberries. With the remaining 16 cupcakes, decorate with 4 rows of 2-3 strawberries. Line the cupcakes up side by side, with the blueberry cupcakes in the far left corner to resemble a flag. Serve immediately or chill for up to 2 hours. 

Enjoy :)

Source :spoonful.com