Print

Perfect Flag Cake Recipe with Berries and Cream for Easy Patriotic Celebrations

perfect flag cake - featured image
Print Recipe

A simple yet festive layered vanilla cake decorated with whipped cream and fresh berries to create a patriotic flag design, perfect for summer holidays and gatherings.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 2 cups (480ml) heavy whipping cream, chilled
  • ¼ cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • 2 cups strawberries, hulled and sliced
  • 1 ½ cups blueberries
  • 1 cup raspberries (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly dust with flour or line with parchment paper.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts (start and end with flour mixture). Mix just until combined each time.
  6. Divide the batter evenly between the prepared pans, smoothing the surface with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back lightly when pressed.
  8. Let the cakes cool in the pans for about 10 minutes, then turn them out onto cooling racks to cool completely.
  9. In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form. Stop whipping when cream holds soft peaks but still looks smooth.
  10. Place one cake layer on a serving plate. Spread a generous layer of whipped cream evenly over the top.
  11. Arrange sliced strawberries in neat rows to form the red stripes of the flag.
  12. Place the second cake layer on top, pressing lightly.
  13. Cover the top layer with whipped cream. Use blueberries to create the star field in the top left corner, and arrange more strawberry stripes beside it. Add raspberries for extra color variation if desired.
  14. Refrigerate the cake for at least 1 hour before slicing to let the cream firm up and the flavors meld.

Notes

Use room temperature eggs, butter, and milk for best results. Do not overmix the batter to keep the cake tender. Chill the bowl and beaters before whipping cream and stop at soft peaks to avoid butter formation. Level cake layers if domed for neat stacking. Refrigerate the cake after assembly to prevent cream and berries from sliding. For firmer cream, fold in mascarpone or gelatin. Frozen berries can be used if thawed and drained well. For gluten-free or dairy-free versions, substitute flours and creams accordingly.

Nutrition

Keywords: flag cake, patriotic cake, berry cake, whipped cream cake, Fourth of July dessert, easy summer cake, vanilla cake, berry dessert

Find it online: https://yumnode.com/perfect-flag-cake-recipe-with-berries-and-cream-for-easy-patriotic-celebrations/