Fourth of July Flag Cake
Submitted by lakedude
Festive flag cake decorated with fresh strawberries, blueberries, and whipped cream in red, white, and blue stripes. A showstopping patriotic dessert for July 4th.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
1 hrsTurn a simple yellow cake into a stunning patriotic centerpiece that steals the show at every summer gathering.
Fresh strawberries form bold red stripes, while plump blueberries create the star-studded blue canton, all connected by clouds of sweet whipped cream.
It’s easier than it looks and always gets oohs and aahs.
Kitchen Tips
- Chill the cake first: A cold cake is easier to frost and less likely to shed crumbs
- Use a pastry bag: Makes piping the cream stripes and stars much easier, but a zip-top bag with the corner snipped works too
- Assemble close to serving: Add the whipped cream within an hour of serving to prevent it from weeping
- Dry the berries: Pat strawberries and blueberries dry so they don’t make the cream runny
Variations
- Use vanilla or white cake mix instead of yellow
- Stabilize the whipped cream with cream cheese for longer hold time
- Add a thin layer of strawberry jam between the cake and cream for extra flavor
Ingredients
Directions
Bake the cake according to the direction (Use the high altitude directions if you need them), in a 9 X 13-inch pan.
Cool. Place on a serving plate or board.
Whip the cream with the confectioners sugar.
Cut the strawberries in half lengthwise.
Spread the cream evenly around the sides of the cake, saving a little for the top.
Using a pastry bag, pipe (or dollop and spread with a spatula) rows of cream alternating with rows of strawberries for the flag “stripes".
Make a background of the blueberries in the upper left-hand corner, then pipe or dollop stars on top to create the “star” section of the cake.
If making cake ahed, arrange fruit several hours before serving.
Add the cream up to an hour before serving.
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