Patriotic Cake (a.k.a Mixed Berry “Shortcake” Sheet Cake)

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 20 minutes Bake Time: 8-12 minutes Wait Time: 30 minutes Yields: 1 (15.2 x 10.2 inch) cake

A festive 'all-american' twist on a favorite summertime dessert! 

Ingredients:

Cake:

1 (18 1/4-ounce) package butter cake mix

2 eggs

6 tablespoons butter, melted

2 tablespoons all-purpose flour

Whipped Cream Topping:

4 ounces cream cheese, softened

2 tablespoons powdered sugar

2 tablespoons liquid Coffee-mate French Vanilla coffee creamer

1 container (8 oz.) frozen whipped topping, thawed

Fresh Fruit Topping:

1 pint fresh strawberries, sliced in half

½ cup fresh blueberries

Directions:

Preheat oven to 350 degrees F. Grease and flour a 15.2 x 10.2 inch sheet pan.

For cake: Stir together the cake mix, eggs, butter and flour; stirring until well combined (dough will be sticky). Sprinkle flour on fingers and evenly pat the cake mixture into the bottom of the prepared pan.

Bake cake in preheated oven for 8-12 minutes, or until golden brown. Allow cake to cool completely before topping.

Whipped Cream Topping: In a medium bowl, beat together cream cheese, powdered sugar and vanilla creamer until well blended. Carefully fold in the whipped topping. Refrigerate topping until ready to use.

To assemble flag cake: Using an offset spatula, spread prepared whip topping evenly over cooled cake. Arrange blueberries in upper left corner of frosted cake to create stars, approximately six rows of 6 to 8 blueberries. Then arrange strawberries in rows over frosted cake to create stripes. Serve immediately or store covered in refrigerator until ready to serve.

Note: While, this cake is cute with the fruit arranged in the shape of a flag; it can simply be topped as desired with assorted mixed berries (blackberries, blueberries, raspberries, strawberries).