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Show-Stopping Patriotic Flag Sheet Cake

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A vibrant and easy 4th of July dessert featuring a moist vanilla sheet cake topped with tangy cream cheese frosting and fresh strawberries and blueberries arranged in a patriotic flag design.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 2 cups (400 g) granulated sugar
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 8 ounces (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt
  • 2 cups (about 300 g) fresh strawberries, hulled and sliced
  • 1 ½ cups (225 g) fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Add the sifted dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix each addition just until combined; do not overmix.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  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 the cake completely in the pan on a wire rack for at least 30 minutes.
  10. Prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud, then increase speed until fluffy.
  12. Mix in the vanilla extract and a pinch of salt.
  13. Spread the cream cheese frosting evenly over the cooled cake.
  14. Arrange the blueberries in the top left corner in a roughly rectangular shape (about 3×5 berries).
  15. Create stripes by alternating rows of sliced strawberries and spaces of frosting to mimic the flag’s stripes.
  16. Refrigerate the cake for at least 30 minutes to let the frosting set and flavors meld.
  17. Bring the cake out about 15 minutes before serving to soften the frosting slightly.

Notes

Do not frost the cake while it is warm to prevent the frosting from melting and sliding off. Use room temperature ingredients for best results. Thinly slice strawberries to help them stay in place and prevent sogginess. Chill the frosted cake before serving to set the frosting and make slicing cleaner. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: patriotic cake, 4th of July dessert, flag cake, sheet cake, cream cheese frosting, summer dessert, berry cake

Find it online: https://merrymorsel.com/show-stopping-patriotic-flag-sheet-cake-easy-4th-of-july-dessert-recipe/