Perfect Flag Cake with Berries and Cream
A festive and easy-to-make vanilla cake layered with fresh berries and lightly sweetened whipped cream, perfect for patriotic celebrations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup (120ml) whole milk
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh strawberries, sliced
- 1 cup (150g) fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch (23cm) round cake pans. Line the bottoms with parchment paper.
- In a large mixing bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add 2 large room-temperature eggs one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder.
- Add the flour mixture to the butter mixture in three parts, alternating with 1/2 cup whole milk, beginning and ending with flour. Mix on low speed just until combined.
- Pour the batter evenly into the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whip 1 1/2 cups cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top.
- Arrange sliced strawberries on half the cake and blueberries on the other half to mimic the flag pattern.
- Top with the second cake layer and spread remaining whipped cream evenly over the top and sides.
- Decorate the top with a cluster of blueberries in the top left corner and strawberry slices arranged in stripes.
- Refrigerate the cake for at least 1 hour before serving.
Notes
Use room temperature eggs and butter for better mixing and lighter cake. Chill bowl and beaters for whipping cream. Use a hot, sharp knife wiped clean between slices for neat cutting. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, use almond milk and coconut cream whipped topping.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 15
- Carbohydrates: 32
- Protein: 3
Keywords: flag cake, patriotic dessert, vanilla cake, berries, whipped cream, Fourth of July, Memorial Day, easy cake recipe