Ingredients

For the cake (or use one yellow box cake mix)

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1 and ¼c butter, at room temperature (2 and ¼ sticks)

3c sugar

6 eggs

1c sour cream

1 and ½t vanilla extract

3c flour

⅓c cornstarch

1t salt

1t baking soda

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For the icing

2c (4sticks) butter at room temperature

1 and ½lbs cream cheese at room temperature

1lb confectioners sugar, sifted

1 and ½t vanilla extract

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Decorations

Blueberries

Raspberries or sliced strawberries

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Instructions

1. Heat the oven to 350 degrees F. Butter and flour an 18 by 13 by 1 ½-inch sheet pan.

   Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.

   Scrape down the sides and stir until smooth.

2. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula.

   Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.

   Cool to room temperature.

3. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

4. Add icing into your pipping bag and set in fridge or freezer (I found it holds its shape better when it's chilled.) Ice cake, and top with berries in a flag pattern. Make sure your berries don't have any water on them from getting rinsed. This will help limit them from bleeding into your icing. Pipe remaining icing in between rows of raspberries, along edges and dot for stars! Enjoy!!!