Yield: 20 servings

Flag Cake Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Celebrate Independence Day with this eye catching American 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!


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)


    1. Preheat oven to 350 degres F. Grease and flour a 13x9 baking dish, or use baking spray (or use my homemade cake release). Set pan aside.
    2. In a bowl, combine cake flour, salt, and baking powder with a whisk. Set aside.
    3. 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.
    4. Add in the dry ingredients and the buttermilk. Beat just until blended.
    5. 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.
    6. Remove from oven and cool completely.
    7. When cooled, top with Cool Whip. Add blueberries in one corner for the stars, and make stripes with the strawberry halves.


  • 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 Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 295Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 144mgCarbohydrates: 42gFiber: 2gSugar: 27gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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