Canadian Flag Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.

Beat 1 1/2 cups sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat one egg at a time into the butter mixture; beat in sour cream and 2 teaspoons vanilla extract.

Sift flour baking powder baking soda and salt together in a bowl. With mixer at low speed add flour mixture to butter mixture alternately with milk just until combined. Scrape sides and bottom of bowl and finish mixing with a rubber spatula. Pour batter into prepared pan; spread to corners of pan and smooth top with a spatula.

Bake in the preheated oven until a toothpick inserted near the center comes out clean about 20 minutes. Cool cake completely about 30 minutes. To remove cake from pan run a paring knife between cake and pan. Cover cake pan with plate or cooling rack; invert to transfer cake onto plate.

Beat cream cheese 1/2 cup sugar and 1 teaspoon vanilla extract together in a bowl with an electric mixer on medium speed until fluffy about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated turn mixer speed to medium-high; beat until stiff peaks form about 2 minutes.

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.