Pre-heat oven to 350 degrees. Line a 12 by 17 inch cake pan with parchment paper. Set aside.

Cream butter and sugar with paddle attachment in a stand mixer for 4-5 minutes on medium high speed until light and fluffy!

While butter and sugar are creaming, whisk together dry ingredients.

Beat in eggs one at a time. Scrape sides of bowl after each addition then add vanilla.

Add sour cream and vegetable oil and mix until combined.

Alternate dry ingredients with buttermilk ⅓ at a time, beginning and ending with dry ingredients. Do not over mix!

Spread batter into pan and bake for 15- 20 minutes. Check at 15 minutes. Allow to cool while you slice strawberries in half and prepare icing.

For icing, mix cream cheese and butter on medium high speed for 1 minute with whisk attachment.

Add sugar all at once turn mixer on low to combine. Once combined add cream, salt and almond extract mix on medium high speed for 4-5 minutes. Ice cake and decorate with strawberries and blueberries. Use a star icing tip to pipe stars in between blueberries. Pipe a shell border around cake to finish edges if you wish!