Cake:

• 1 1/2 cups cane sugar
• 1 cup Avalon salted butter, softened
• 3 Extra-large eggs
• 1/2 cup Avalon sour cream
• 2 tsp vanilla extract
• 2 1/2 cups Gold Forest Grains Soft White Wheat Flour
• 2 tsp Aluminum-Free baking powder
• 1 tsp Everland baking soda
• 1 pinch Salt
• 1 cup Rock Ridge Dairy Whole Milk

Frosting:

• 8 oz Vital Greens cream cheese, softened
• 1/2 cup icing sugar
• 1 tsp vanilla extract
• 2 cups Avalon heavy whipping cream
• 2 cups sliced fresh strawberries

Directions:

1. Preheat oven to 350 degrees F (175 degrees C)
2. Grease & flour an 11X17-inch baking pan with 1-inch high sides
3. Beat cane sugar, butter and eggs together until fluffy. Fold in sour cream & vanilla extract. Fold in milk.
4. Mix flour, baking powder, soda and salt together. Fold into sugar & butter mixture.
5. Bake cake for about 20 minutes at 350, or until a knife inserted comes out clean. Cool.
6. Beat cream cheese, icing sugar & vanilla extract together in a bowl. Slowly mix in whipping cream and once blended, beat for two minutes or until stiff peaks form.
7. Spread cream cheese mixture evenly over top and sides of cake, smoothing the top. Place 2 to 3 rows of overlapping strawberry slices parallel to short sides of cake for the two red stripes of the Canada flag. Trace out a maple leaf shape in center of cake with a toothpick; use points of strawberry slices to create points of 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.

Recipe Credit: All Recipes