Berry Chantilly Flag Cake
Celebrate with a dessert that's as festive as it is delicious! This Berry Chantilly Flag Cake features a light, tender cake topped with fluffy Chantilly cream and fresh strawberries and blueberries for a patriotic finish that's perfect for summer gatherings, holidays, and backyard celebrations.
Ingredients
Cake Ingredients
3 large eggs
1 cup granulated sugar
½ cup plain yogurt
½ cup avocado oil
2 tsp pure vanilla extract
1 cup all-purpose flour
½ cup almond flour
2 tsp baking powder
Pinch of salt
Chantilly Cream Ingredients
2 cups heavy cream, cold
½ cup powdered sugar
Directions
For The Cake
In a large bowl, combine the eggs, sugar, yogurt, oil, and
vanilla. Stir until well blended.
Add the flours, baking powder, and salt. Mix to just
combine.
Pour the batter into a 9-inch x 13-inch Farberware cake pan and bake for 25-30min at 350•F or until a knife inserted into the center comes out clean. Let it cool completely.
For The Topping
Whip heavy cream and powdered sugar until stiff picks form. Spread some on top of cooled cake.
Slice strawberries and arrange them on top along with blueberries.
Optionally, pour more chantilly cream in a piping bag with a star tip attachment and pipe stripes on cake.