Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.

Divide the batter evenly among the three prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Once the cakes are completely cool, level the tops if necessary. Place one layer on a serving plate and spread a layer of white frosting on top.

Add the second layer of cake and repeat the process, using red frosting this time. Place the final layer on top.

Crumb coat the entire cake with a thin layer of white frosting to seal in the crumbs. Chill in the refrigerator for 30 minutes.

After chilling, cover the cake with a thicker layer of white frosting, smoothing it out evenly.

To create the drip effect, heat the blue frosting in the microwave for about 10-15 seconds until it is pourable. Drizzle the blue frosting over the edges of the cake, allowing it to drip down the sides.

Top the cake with fresh strawberries and blueberries, arranging them decoratively. Finish off with red, white, and blue sprinkles.

Serve and enjoy your beautiful Red White And Blue Drip Cake!