Preheat the oven to 350 F. Line a 9-by-13-inch baking pan with parchment paper.

Make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar and 1 teaspoon vanilla extract. Mix on low until there are no chunks of butter.

Add the eggs, milk and ½ cup heavy whipping cream. Mix on low until combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, cocoa powder, baking powder and sea salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until combined into a smooth batter. Pour into the prepared baking pan.

Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.

Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the remaining 1 1/2 cups heavy whipping cream, powdered sugar and remaining 3/4 teaspoon vanilla extract. Start whisking on low and gradually increase speed as mixture starts to thicken until you are at full speed. Whisk until stiff peaks form.

To assemble: You may leave the cake in the pan for easy transportation and storage, or you may optionally turn the cake out onto a serving platter or cake stand before decorating. Spread the whipped cream frosting evenly over only the top of the cake. With a long side of the cake facing you, starting at the top left corner, add 7 blueberries in a row. Then add 4 more rows of 7 blueberries to create the blue square of the flag. Next, you’ll add 4 red stripes to the cake. Add a row of raspberries starting at the top row where the blueberries end and going to the right edge of the cake. Next, add a second row of raspberries beginning at the fifth row of blueberries. Last, add 2 more rows of raspberries spaced evenly on the bottom portion of the cake.

Store in the fridge until ready to serve. High Altitude: Bake at 350 F for 30 minutes or until a wooden pick inserted in center comes out clean.