Giant Flag Cake | Connecticut Public

Ingredients

• Nonstick cooking spray
• 6 large eggs, (at room temperature)
• 2-1/2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, (melted and cooled)
• 1 cup canola oil
• 2 cups buttermilk
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups heavy cream, (cold)
• 1 cup plain full-fat Greek yogurt
• 1/2 cup confectioners’ sugar
• Zest of 1 lemon
• 1 pint fresh blueberries
• 1 pint fresh strawberries, (hulled and sliced 1/4 inch thick)
• 1 pint fresh raspberries