Go Back
A flag cake in a white baking dish on a trivet.

July 4th Flag Cake

This 4th of July Cake is the perfect flag cake using fresh summer berries for topping a rich and decadent blueberry sheet cake. Make a homemade buttercream for the richest bite. It’s a showstopper for any backyard barbecue, picnic, or gathering.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter softened
  • 3/4 cup plus 2 tablespoons sugar
  • 1 egg
  • 1/2 cup milk
  • 1 cup frozen blueberries do not thaw
  • About 3 cups fresh strawberries
  • About 1 1/2 cups fresh blueberries

Method
 

  1. Heat the oven to 375 F, and generously grease a 9-inch square or round pan. Combine the flour, baking powder, and salt in a small bowl, and stir with a fork to mix well. In a medium bowl, combine the butter and sugar, and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
  2. Stir in half the flour mixture, and then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, and then the milk, mixing gently. The batter will be very thick. Gently fold in the frozen blueberries.
  3. Pour the batter into your greased pan and spread out evenly. Place in the oven and bake at 375 F for 30 to 35 minutes, or until the cake is puffed up and golden.
  4. Remove from the oven and let it cool in the pan.
  5. To prepare the icing- In the bowl with a hand mixer or in a stand mixer with the paddle attachment add the 1 cup butter and mix on low-medium speed for 30 seconds-1 minute.
  6. Stop the mixer, add in the 3 cups of powdered sugar, and turn the dial to the lowest mixing setting so powdered sugar doesn't blow up in your face. Move to a medium speed when the sugar is more incorporated. Mix for 2 minutes.
  7. Stop the mixer and add in the 1 tsp vanilla extract and 2 tsp cream. Mix on medium-high speed for 1 minute-2 minutes.
  8. The icing should have stiff peaks, and hold its shape, not runny at all. Add the icing on top of your cooled cake and decorate with the icing as you wish.
  9. To create the flag design, trim caps from strawberries and slice in half.
  10. Place blueberries in rows in the top left corner of the cake, filling a space half way across and about 1/3 of the way down the surface of the cake.
  11. Arrange the strawberries in rows, covering the remaining open surface of the cake. Put similar sizes and shapes of strawberries together to make defined rows, leaving a little space between rows for the white stripes.
  12. Reserve extra berries for fruit salad, smoothies and snacks. Cut into squares and serve.