Simple 4Th of July Cake: Lightened-Up Berry Flag

Cream the butter. Beat the softened butter and coconut sugar together for 3-5 mins until the mixture looks pale and fluffy. Add eggs one at a time, then stir in the vanilla. Note: Beating the butter well creates air pockets for a lighter cake.

Mix dry ingredients. Whisk the flour, baking powder, and salt in a separate bowl.

Combine batter. Gradually fold the flour mixture into the butter, alternating with the Greek yogurt. Stir until just combined. Stop as soon as the flour streaks vanish. Note: Overmixing makes the cake tough.

Bake the cake. Pour the batter into your greased 9x13 inch pan. Bake at 350°F (175°C) for 28-32 minutes until a toothpick comes out clean.

Cool completely. Let the cake sit in the pan for at least 1 hour. It must be cold to the touch before frosting.

Whip the frosting. Beat the softened cream cheese until smooth. Fold in the strained yogurt, maple syrup, and vanilla. Whip on high until velvety and stiff peaks form.

Apply frosting. Spread the cream cheese mixture evenly across the cake using your spatula.

Decorate the flag. Place blueberries in a rectangle in the top left corner. Use sliced strawberries to create horizontal red stripes, leaving white gaps of frosting in between.

Glaze and chill. Heat the apricot jam for 15 seconds in the microwave. Brush it over the berries. Chill the cake for 2 hours before slicing.