Celebrate Independence Day with this eye catching Flag Cake. Whipped cream and fresh berries make this stars-and-stripes dessert a crowd pleaser. Let this cake be the sweet finish for your Fourth of July meal!
Want even more Fourth of July recipes? Try this easy Red, White and Blue Pretzels and these impressive 4th of July Meringue Cookies.
Why this Recipe Works
- Flag cake uses blueberries and strawberries to mimic the stars and stripes of Old Glory.
- You can make the white cake base from scratch OR grab a boxed mix!
- Seasonal berries make this simple cake burst with fresh juicy flavor.
- Flag cake looks picture perfect while being incredibly easy to make.
Flag Cakes are a fun part of American Independence Day festivities. Best of all, this cake recipe TASTES as good as it looks!
Make a fun and festive batch of red white and blue cupcakes next!
Ingredient Notes
Cake flour. Processed more finely than all purpose flour, Cake Flour makes the cake extra light and fluffy. Learn how to measure flour properly, as well as how to make cake flour substitute!
Buttermilk. You can use store bought or my homemade buttermilk substitute.
Blueberries and strawberries. Prep the fresh fruit by washing and patting dry with a paper towel. Don’t forget to remove the stems of the strawberries.
Easy Assembly
First, bake and cool the white cake in 9 x 13 pan. I use my homemade white cake recipe, but even a box mix would work in a pinch (although my homemade recipe is pretty incredible. You could even use my vanilla sheet cake recipe for a buttery, vanilla flavor!
Now, spread cool whip over the whole top of the cake. You could also use homemade whipped cream if you prefer. Want something richer? Add vanilla buttercream frosting to the top instead!
Arrange the blueberries in the top left quadrant.
Line up the strawberry halves or slices on the top right quadrant and the entire bottom half of the cake. Leave a little space of white between the rows.
Tips and Tricks
- Cut strawberries in half or slices. Halving the berries instead of slicing them thin, releases less water. As a result, the strawberries will release less color into the cool whip and keeps the flag cake from getting soggy. However, cutting them into slices results in a prettier presentation with more berry per bite. You decide which way to go on this one!
- Boxed mix substitute. This recipe includes instructions for making a delicious white cake from scratch. If you prefer, you can totally substitute your favorite boxed white cake mix instead! Follow instructions on the box for baking the cake in a 9 x 13 pan.
- Don’t waste the yolks from your eggs! After separating out the egg whites, reserve the extra yolks to make some Easy Homemade Lemon Curd later.
- More Treats. Whip up a batch of these easy Red white and blue rice krispie treats for an on-the-go dessert this holiday!
Recipe FAQs
I don’t recommend using frozen berries here. They tend to release more moisture, making the cake soggy.
Yes, homemade whipped cream makes a delicious topping too. Keep in mind that it is not stabilized like cool whip so it will be more likely to melt or slide off the cake in warm temperatures.
If you’re not serving the flag cake right away, keep it covered in the fridge to preserve the freshness. It’s best enjoyed within 1 -2 days of assembly.
I serve American Flag Cake right out of the pan. If you want to serve it another way, make sure to turn it out of the pan before frosting and topping.
More Easy Cake Recipes
Flag Cake Recipe
Ingredients
For the Cake
- 2 ½ cups cake flour
- ½ teaspoon kosher salt
- 1 Tablespoon baking powder
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 5 large egg whites
- 2 teaspoon vanilla extract
- ¾ cup buttermilk
For the Topping
- 16 oz Cool Whip thawed
- 1 pint fresh blueberries
- 2 pounds fresh strawberries halved or sliced (stems removed)
Instructions
- Preheat oven to 350 degres F. Grease and flour a 13×9 baking dish, or use baking spray (or use my homemade cake release). Set pan aside.
- In a bowl, combine cake flour, salt, and baking powder with a whisk. Set aside.
- In a large mixing bowl, beat room temperature butter with granulated sugar for about two minutes. Scrape down the sides of the bowl to make sure all the butter and sugar are combined. Add in egg whites and vanilla extract. Beat for 2 more minutes.
- Add in the dry ingredients and the buttermilk. Beat just until blended.
- Pour batter into prepared baking dish. Place on middle rack of the oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out with just crumbs.
- Remove from oven and cool completely.
- When cooled, top with Cool Whip. Add blueberries in one corner for the stars, and make stripes with the strawberry halves.
Notes
- Cut strawberries in half or slices. Halving the berries instead of slicing them thin, releases less water. As a result, the strawberries will release less color into the cool whip and keeps the flag cake from getting soggy. However, cutting them into slices results in a prettier presentation with more berry per bite. You decide which way to go on this one!
- Boxed mix substitute. This recipe includes instructions for making a delicious white cake from scratch. If you prefer, you can totally substitute your favorite boxed white cake mix instead! Follow instructions on the box for baking the cake in a 9 x 13 pan.
- Don’t waste the yolks from your eggs! After separating out the egg whites, reserve the extra yolks to make some Easy Homemade Lemon Curd later.
Nutrition
Classic American Flag Cake makes a perfect addition to your summer table! Make this colorful and delicious dessert for 4th of July, Memorial Day or any other patriotic occasion.
Oh wow! This cake is so pretty and looks so yummy! My daughter and I are going to have so much fun making this for ur early Fourth of July tomorrow! Can’t wait!
This is our favorite dessert to make for the fourth. It’s so festive and the fruit makes it so bright.
Ahh!! This turned out amazing and everyone was complimenting it, thank you!