Preheat your oven to 375°F. This step is crucial for ensuring that your cake bakes evenly. While the oven heats up, grab an 11×15 baking pan, and grease it thoroughly. This will help prevent the cake from sticking, making it easier to remove once it’s baked.
In a saucepan, bring butter and water to a boil. It’s important to let this mixture come to a full boil to properly melt the butter and create a smooth batter. Make sure to stir occasionally to combine.
Once boiling, remove the saucepan from heat. Now, it’s time to whisk in the remaining dry ingredients: flour, baking soda, salt, sugar, along with the eggs, sour cream, and almond extract. Mix until everything is well combined and smooth. This is where the magic happens!
Pour the batter into the greased baking pan. Make sure to spread it evenly to ensure uniform baking. Bake for 20 to 22 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cake is ready.
Once baked, let the cake cool in the pan on a wire rack for 20 minutes. Cooling is essential as it allows the cake to set properly, making it easier to frost later on.
While the cake cools, prepare the frosting. In a medium bowl, combine the cream cheese, softened butter, powdered sugar, and pineapple juice. Use a hand mixer to cream these ingredients together until light and fluffy. This will create a rich frosting that complements the cake beautifully.
After the cake has cooled, spread the frosting evenly over the top. It’s okay if it’s a little messy; the more rustic, the better! The frosting will serve as the canvas for your flag design.
Now comes the fun part! Decorate the top of the cake using the sliced strawberries and blueberries. Arrange the strawberries in stripes and place the blueberries in the corner to represent the stars. Be as creative as you like!
Finally, chill the decorated cake in the refrigerator for 1 hour before serving. This helps the frosting set and makes it easier to slice. Plus, it’s refreshing to serve a cold cake on a hot summer day!
