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Flag Cake with Strawberries and Blueberries

Flag Cake with Strawberries and Blueberries - featured image
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A festive and fun vanilla cake layered with cream cheese frosting and decorated with fresh strawberries and blueberries to mimic the American flag. Perfect for summer celebrations and family gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227g)
  • 1 ¾ cups granulated sugar (350g)
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk, room temperature (240ml)
  • 8 oz cream cheese, softened (225g)
  • ½ cup unsalted butter, softened (113g)
  • 3 cups powdered sugar (375g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 1 ½ cups fresh strawberries, sliced (about 200g)
  • 1 cup fresh blueberries (150g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until pale, fluffy, and light, about 5-7 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until the batter is smooth and glossy.
  5. Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the milk (start and end with dry). Mix just until combined after each addition.
  6. Divide the batter evenly into the two prepared pans. Smooth the tops and gently tap the pans on the counter to release air bubbles.
  7. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together on medium speed until smooth and creamy.
  9. Gradually add powdered sugar, beating on low to avoid a sugar cloud, then increase speed to medium and beat until fluffy.
  10. Mix in vanilla extract and lemon zest if using. Taste and adjust sweetness if needed.
  11. Once cakes are completely cool, level the tops if needed. Place one layer on a serving plate and spread about one-third of the frosting evenly on top.
  12. Place the second cake layer on top and cover the entire cake with the remaining frosting. Smooth the sides and top with a spatula.
  13. Arrange blueberries in the top left corner to mimic the stars section of the flag.
  14. Create horizontal stripes with sliced strawberries across the rest of the cake to mimic the flag’s stripes.
  15. Chill the cake for about 30 minutes to set the frosting before slicing.

Notes

Keep berries dry and cold until right before decorating to avoid sogginess. Use room temperature ingredients for best mixing results. Chill the cake after decorating to help berries stay in place. You can line pans with parchment paper for easier cake removal. Rotate pans halfway through baking if your oven has hot spots.

Nutrition

Keywords: flag cake, Fourth of July dessert, strawberry blueberry cake, cream cheese frosting, patriotic cake, summer cake, festive dessert

Find it online: https://evabakery.com/flag-cake-with-strawberries-and-blueberries-easy-recipe-your-family-will-crave/