Fresh Patriotic Berry Flag Sheet Cake
A quick and easy summer dessert featuring a fluffy sheet cake topped with whipped cream and fresh berries arranged to resemble a patriotic flag. Perfect for Fourth of July, Memorial Day, or any summer celebration.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup (240ml) whole milk
- 2 teaspoons pure vanilla extract
- 2 cups (480ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 ½ cups (about 200g) fresh strawberries, hulled and sliced
- 1 ½ cups (about 200g) fresh blueberries, washed and dried
- 1 cup (about 120g) fresh raspberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or non-stick spray and lightly dust with flour.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, beat softened butter with eggs until smooth and pale, about 2-3 minutes. Add 2 teaspoons vanilla extract.
- Alternately add the dry mixture and whole milk to the butter-egg mixture, starting and ending with dry ingredients. Mix gently until just combined.
- Pour batter evenly into the prepared sheet pan and tap gently to remove air bubbles.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and spring back lightly.
- Cool the cake completely in the pan on a wire rack for at least 1 hour.
- In a chilled bowl, whip cold heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Avoid overbeating.
- Spread the whipped cream evenly over the cooled cake with a spatula.
- Arrange strawberries in horizontal stripes for the red sections, blueberries in the top left corner for the blue canton, and leave whipped cream for the white stripes. Optionally sprinkle raspberries in the red stripes.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Notes
Use cold cream, bowl, and beaters for best whipped cream results. Let the cake cool completely before frosting to prevent melting. Use a serrated knife dipped in hot water for clean slices. Frozen berries can be used if thawed and drained well. For vegan or dairy-free options, substitute coconut cream for heavy cream and almond or oat milk for whole milk. Gluten-free flour blend can replace all-purpose flour for gluten-free version.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 14
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
Keywords: berry flag cake, patriotic dessert, summer cake, sheet cake, whipped cream frosting, fresh berries, Fourth of July dessert, easy summer dessert