Show-Stopping Patriotic Flag Cake Recipe Easy with Fresh Berries for Summer Celebration
A quick and festive patriotic flag cake featuring moist cake layers, airy whipped cream frosting, and fresh berries arranged to resemble the American flag. Perfect for summer gatherings and last-minute celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) whole milk (or almond milk for dairy-free option)
- 2 cups (480 ml) heavy cream, chilled
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups strawberries, hulled and sliced
- 1 ½ cups blueberries
- 1 cup raspberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3-4 minutes.
- Place one cake layer on serving plate. Spread a generous layer of whipped cream frosting on top. Place second cake layer on top.
- Frost entire cake with whipped cream using an offset spatula. Chill cake for 20 minutes to set frosting.
- Arrange sliced strawberries in neat rows on one-third of the cake to form red stripes. Use blueberries to create the blue field in the upper left corner. Fill remaining white stripes with whipped cream or raspberries.
- Refrigerate cake for at least 1 hour before slicing to let flavors meld and frosting firm up.
Notes
Use softened (not melted) butter for a lighter cake. Chill bowl and beaters before whipping cream for better volume. Pat berries dry before placing on cake to avoid soggy spots. Assemble cake close to serving time to keep whipped cream fresh. Store cake refrigerated and consume within 2 days for best quality. Frozen berries can be used if thawed and patted dry. For dairy-free frosting, use whipped coconut cream.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Fat: 15
- Carbohydrates: 40
- Protein: 4
Keywords: patriotic cake, flag cake, fresh berries cake, summer dessert, Fourth of July cake, easy berry cake, whipped cream frosting