No dessert says 4th Of July more than the good old flag cake. A cake decorated to resemble the American flag - with its white frosting, blue and red berries - is the ideal 4th of July dessert. It can be made in the morning before the bbq, kept chilled in the fridge until after dinner, and doubles as a part of the decoration. When sliced into small portions, sheet cakes can easily feed a crowd. To be fair to all of our readers - from the successful baker to the novice apprentice - I've found a recipe a beginner can perfectly execute, as well as a multiple step recipe for the baking expert. Choose which one suits your style, needs, and time, just read more
2 pints of strawberries
1 box white or yellow cake
1 1/3 C of blueberries
1 tub of whipped topping
- Mix up and bake your cake according to the box's directions.
- Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
- Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design.
- Refrigerate until ready to serve.
3 cups (6 sticks) unsalted butter, room temperature, plus more for baking sheet
6 cups cake flour (not self-rising), plus more for baking sheet
4 teaspoons baking powder
2 teaspoon salt
4 1/2 cups sugar
1 teaspoon pure vanilla extract
2 cup milk
16 egg whites
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup blueberries
1 cup strawberries
2 tablespoons sugar
1 1/2 pounds unsalted butter, room temperature
2 pounds cream cheese, room temperature
1 pound confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 pints fresh blueberries
1 1/2 pints fresh raspberries
- Make cake: preheat oven to 350 degrees. Butter and flour two 12-by-18-by-1-inch rimmed baking sheets, tapping out any excess flour; set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 4 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla.
- With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/2 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat.
- Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
- Transfer batter to prepared baking sheets and smooth batter evenly with a spatula or back of a spoon.
- Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes, rotating racks half way through to ensure even baking. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.
- Make the berry portion of filling: Place 1/2 cup each berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining berries into strained berries. Set filling aside.
- Make the whipped cream portion of frosting: Beat whipping cream with 2 tablespoons sugar and vanilla until soft peaks form. Set aside.
- Make frosting: Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners' sugar and vanilla, beat until well combined.
- Assemble cake: trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with whipped cream. Spoon the mushed cooked berry mixture over top of whipped cream.
- Top with remaining layer, bottom side up.
- Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
- Using the tip of a toothpick, outline the shape of a flag on the cake.
- Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.