Fourth of July & Canada Day Blackberry & Strawberry Lemon Cakes

Cake:
Preheat oven to 350 degrees F.

In a large bowl or the bowl of a mixer, combine granulated sugar, butter, lemon rind, lemonade concentrate, and vanilla extract. Mix on medium speed until well combined and fluffy. Add eggs and egg whites, one at a time, mixing well after each addition.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Beat flour mixture and buttermilk into the butter mixture, a little bit at a time, alternating between the two. Begin and end with the flour mixture.

Spray two (9-inch) round cake pans with cooking spray. Divide the batter between the two pans and sharply tap each pan on the counter. This will help to remove air bubbles.

Bake the cake for approximately 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes on a wire rack, in the pans, for 10 minutes. Remove the cakes from the pan by inverting the pans onto the wire rack. Cool completely on rack.

Putting it together:
Using a 2 1/2 to 3-inch round cutter, cut out 8 circles of cake. Cut each circle in half horizontally and lay the bottom halves on a serving platter or individual plates.

Combine whipping cream and powdered sugar into a large bowl or the bowl of a mixer fitted with the whisk attachment. Beat until stiff peaks form.

Spread approximately 2 tablespoons whipped cream on the bottom halves of the cakes. Top them with three-quarters of the strawberries. Lay the top halves of the cakes on the strawberries. Spread approximately 2 tablespoons whipped cream on the top of each cake and arrange remaining strawberries on 4 of the cakes, and the blackberries in the other 4 cakes. Top with a small dollop of whipped cream and garnish with flags, a sprig of mint, or a piece of lemon peel. Serve.