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Easy Patriotic Flag Cake Recipe with Fresh Strawberries and Blueberries for 4th of July

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A vibrant and easy vanilla sheet cake decorated with fresh strawberries and blueberries arranged to mimic the American flag, perfect for summer celebrations and 4th of July gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened (room temperature)
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature (can substitute with almond milk)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream
  • About 1 pint (450 g) fresh strawberries, hulled and sliced
  • About 1 pint (300 g) fresh blueberries, washed and dried

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together sifted all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  4. Gradually add granulated sugar and continue beating until light and fluffy, about 4-5 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Reduce mixer speed to low. Add one-third of dry ingredients, mix just until combined, then add half the milk. Repeat until all dry ingredients and milk are incorporated. Avoid overmixing.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cake in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Beat cream cheese and softened butter together until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat until fluffy and spreadable.
  11. Spread an even layer of frosting over the cooled cake using an offset spatula.
  12. Arrange blueberries in the top left corner to represent the flag’s stars. Create alternating stripes of sliced strawberries and blueberries across the rest of the cake.
  13. If berries are very juicy, pat dry with paper towels before decorating. Chill cake for 15 minutes if frosting softens during decorating.

Notes

Use room temperature ingredients for best results. Sift flour to aerate and prevent lumps. Cream butter and sugar well for a fluffy texture. Chill cake briefly if frosting becomes too soft while decorating. Frozen berries can be used if fresh are unavailable, but thaw and drain well to avoid soggy cake. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, swap cream cheese frosting with coconut cream frosting.

Nutrition

Keywords: patriotic cake, 4th of July dessert, flag cake, strawberry blueberry cake, summer cake, vanilla sheet cake, fresh berries dessert

Find it online: https://daintydine.com/easy-patriotic-flag-cake-recipe-with-fresh-strawberries-and-blueberries-for-4th-of-july/