Cream together the softened butter and sugar until fluffy, about 3 minutes of beating. Add eggs one at a time, waiting for each one to blend completely before the next. The batter should look pale and thick when finished.

Mix your dry ingredients separately—flour, baking powder, and salt whisked together. Alternate adding the dry mix and milk to your egg mixture, starting and ending with flour. Divide the batter into two bowls.

Stir strawberry puree into one bowl and blueberry puree into the other. Pour each colored batter into a greased 9-inch round pan and bake at 350°F for 40-45 minutes until a toothpick comes out clean. Let the cakes cool completely before removing from pans.

Once cooled, slice each cake horizontally into two layers using a serrated knife. You'll end up with four thin rounds—the foundation of your patriotic pinata cake party. Take your time here so slices stay even.

Mix the cream cheese with powdered sugar until spreadable (about 30 seconds of beating). Stack your layers, alternating colors and spreading cream cheese frosting between each. Red-white-blue-white creates the classic patriotic look.

Chill the entire assembled cake in the refrigerator for at least 2 hours before slicing. I always make mine the day before a party because it actually tastes even better after the flavors meld overnight. The cold cake also slices cleaner.

When you're ready to serve, use a sharp, long knife dipped in hot water and wiped dry between cuts. Don't panic if it looks watery when you first slice—the strawberry and blueberry purees create that effect naturally.