Make the heavy whipping cream- I often make the whipping cream in advance and I store it in the fridge. Attach wire whip in the electric mixer and add in the heavy whipping cream. Mix on high and add the sugar in three intervals. Mix until stiff peaks. Transfer the cream in a sealed container and refrigerate.
Make the sweet cream- using the same electric mixer, place the cream cheese and mix it completely until smooth- no lumps. Add in the condensed milk and mix try to smoothen lumps. Set aside until ready to use.
Make the flag cake- Separate the eggs and we will be using the egg whites in this recipe. Place the egg whites in a large bowl. Remove the cake mix from the box and pour cake mix in the bowl. Add in the melted butter and add in the water. Mix completely until no lumps present.
Preheat oven at 350 F.
Spray nonstick oil in the pan and transfer batter in the pan. Bake cake at preheated oven for twenty minutes, or until toothpick comes out clean.
Let the cake cool down and make holes by poking the cake using a stick. Pour the sweet cream mixture and let the the cake sit for an hour. When ready, frost the cake using the whipped cream and smoothen it the cream out. Decorate with blueberries and strawberries.