Instructions:
Cake:
Preheat your oven to 350°F. Prepare a 9 inch round cake pan with baking spray and a round piece of parchment paper.
In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, until fully combined. Add the milk and lemon juice and mix on low until just incorporated.
In another small bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Using a spatula, gently fold in ¾ of the berries. Pour the cake batter into the prepared baking pan, sprinkle with remaining berries on top and bake for 30 minutes.
Remove the cake from the oven and let cool completely. Transfer to a cooling rack placed over a sheet pan. Using a cake tester or a wooden skewer, poke a few holes in the cake. Pour the cooled glaze over the cake and, let the syrup infuse into the cake for 2-3 hours.
Spread a light layer of whipped cream on top of the cooled glazed cake. Add berries in the shape of an American flag and in between the berries pipe (using a piping bag or a Ziplock bag with the tip cut-off) a row across of whipped topping. Keep in refrigerator until ready to serve. Enjoy!
Glaze:
Combine the water, sugar, lemon peels and lemon juice in a small saucepan and bring to a boil. Stir until the sugar has dissolved. Remove from the heat. Strain out the lemon peel and let cool.
Whipped Cream:
Place bowl, whisk and cream in freezer for 5-10 minutes.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Use immediately or cover tightly and chill in the refrigerator for up to 2 hours. If stored overnight, cream will have to be re-whipped before serving.
