Flag Cake with Whipped Cream Frosting

I usually make a vanilla cake and top it with strawberries and blueberries in an American Flag pattern for the fourth of July.  This year I decided to try a whipped cream frosting to lighten it up. Note: This cake tastes even better after refrigerating.

Ingredients:

1 funfetti or vanilla boxed cake mix

1 cup water

3 whole eggs

½ cup unsweetened applesauce

50 blueberries

Strawberries thinly sliced

Frosting-

¼ cup confectioners’ sugar

2 teaspoons non-fat powdered milk

2 cups cold heavy whipping cream

2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 and spray an 9×13 baking dish with nonstick spray.
2. Add cake mix, eggs, water, and applesauce to a stand mixer and mix according to package directions.
3. Transfer cake mix to baking dish and bake recommended time until a toothpick inserted in the center comes out clean.
4. Cool cake on a wire rack.
5. Add whipping cream, powdered sugar, powdered milk, and vanilla extract to a stand mixer.  Whisk on high until stiff peaks form about 2 minutes. 
6. Spread frosting on cake in an even layer.
7. Arrange blueberries and strawberries in rows to resemble an American flag.  Store cake in the refrigerator until ready to serve.
8. Enjoy!