Fresh Star-Spangled Berry Flag Cake with Creamy Whipped Topping
A quick and easy patriotic dessert featuring layers of yellow or vanilla cake, creamy whipped topping, and fresh berries arranged to mimic the American flag. Perfect for summer gatherings and holidays.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 store-bought or homemade yellow or vanilla cake (about 9x13 inches)
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries (optional)
Instructions
- Prepare the Cake Base: If using store-bought cake, slice it horizontally into two even layers using a serrated knife. If homemade, bake your favorite vanilla or yellow cake in a 9×13 pan and let it cool completely (about 45 minutes to 1 hour).
- Make the Whipped Topping: Chill your mixing bowl and whisk attachment for at least 15 minutes. Pour the cold heavy cream into the bowl. Start on medium speed, gradually increasing to high as the cream thickens. Add powdered sugar and vanilla extract halfway through whipping. Continue until soft peaks form, about 3-5 minutes.
- Assemble the Cake Layers: Place the first cake layer on your serving platter. Spread a generous, even layer (about 1 cup) of whipped topping over it. Carefully place the second cake layer on top.
- Top with Whipped Cream: Use the remaining whipped topping to cover the entire top of the cake. Smooth it out with a spatula for a clean canvas.
- Create the Berry Flag: Arrange blueberries in the upper-left corner to form the blue canton. Then alternate rows of sliced strawberries and raspberries (if using) across the rest of the cake to create the red stripes, leaving white stripes as whipped cream showing through.
- Chill Before Serving: Refrigerate the cake for at least 1 hour to let the whipped topping set and flavors meld.
Notes
Chill the mixing bowl and whisk attachment before whipping cream for best results. Use a serrated knife to slice the cake layers evenly. Blot berries dry if they release excess juice to prevent sogginess. Whip cream to soft peaks to avoid heavy texture. Refrigerate the cake for at least 1 hour before serving. Store covered in the fridge up to 2 days. Not recommended to freeze.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 250
- Fat: 12
- Carbohydrates: 30
- Protein: 3
Keywords: berry flag cake, patriotic dessert, whipped topping cake, Fourth of July dessert, easy berry cake, no bake cake