Ingredients:

Cake:

• 3 cups sifted flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 4 large eggs
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• ½ cup Cass-Clay® Butter, softened
• ¼ cup canola oil
• 1 cup Cass-Clay Buttermilk

Topping:

• 2 cups Cass-Clay Heavy Whipping Cream
• 5 tablespoons powdered sugar
• 1 teaspoon vanilla
• ⅔ cup fresh blueberries, rinsed and dried
• 2 cups fresh strawberries, rinsed and dried

How To:

Cake:

1. Preheat oven to 350°F and lightly grease a 9″x13″ pan.
2. In a large bowl, use an electric mixer to cream butter, sugar, and oil together until light and fluffy.
3. Add eggs and vanilla, and beat on high until mixture is light and velvety.
4. In a separate bowl, mix together flour, baking powder, baking soda, and salt.
5. Add half of the flour mixture to the butter mixture and lightly beat until just barely combined.
6. Add half of the buttermilk, mix until just combined, add the remaining flour, mix until just combined, and finish with the rest of the buttermilk, scraping the bowl and mixing until the mixture is just smooth and all ingredients are fully incorporated. Do not overmix or the cake will be tough.
7. Pour the batter into the prepared pan and smooth the top of the batter flat. Bake at 350°F for 30-40 minutes or until center springs back when lightly touched and top of the cake is brown.
8. Cool the cake completely.

Topping:

1. Using an electric mixer, beat Cass-Clay Heavy Whipping Cream, powdered sugar, and vanilla on high until medium firm peaks form, and cream holds shape when stirred.
2. Spread whipped cream on the cooled cake.
3. Decoration: Place blueberries in a 4″x4″ square in the upper left corner and use strawberries for stripes.
4. Serve and enjoy! Keep refrigerated.