• Preheat oven to 350 degrees F. or 180 C.
• Prepare pan with parchment paper and cooking spray.

Vanilla Cake

• Whisk the dry cake ingredients together. Set aside.
• Mix together avocado oil and granulated Swerve.
• Add eggs and mix thoroughly.
• Add sour cream and almond milk to this.
• Add vanilla extract.
• Add dry mixture. Mix.
• Add to prepared sheet pan. Smooth top.
• Bake on convection bake for 15 to 17 minutes. Center will be approx. 205 degrees F. Or bake on "bake" mode for 20 to 25 minutes.
• Cool completely before adding whipped topping.

Stabilized Whipped Cream

• Make sure cream cheese is softened. You may want to microwave for ten seconds.
• Beat cream cheese with the confectioner's sweetener.
• Add whipping cream and whip until you have fluffy peaks that remain when you turn it upside down on spatula.
• You can put this whipped cream into a piping bag or spread over the cake. I used a large 1M tip.

Fruit

• Before applying fruit, apply to a piece of parchment paper to make sure you put fruit where you want. Slice strawberries lengthwise.
• Arrange in rows to make flag.
• You can refrigerate or serve immediately.