Festive 4th of July Cake

Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.

Divide batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

Make the Frosting: In a large bowl, beat butter until smooth. Gradually add powdered sugar, alternating with milk, and beat until light and fluffy. Stir in vanilla.

Assemble the Cake: Place one cake layer on a serving plate and frost with a layer of buttercream. Top with the second cake layer and frost the top and sides of the cake.

Decorate: Arrange sliced strawberries and blueberries on top of the cake in a patriotic pattern.

Chill and Serve: Chill the cake for at least 30 minutes before serving.