Description

Celebrate Independence Day with a stunning Flag Cake adorned with fresh berries. This light and fluffy vanilla cake, layered with whipped cream and topped with vibrant strawberries and blueberries, is not only a feast for the eyes but also a delightful explosion of flavors. Perfect for BBQs, picnics, or family gatherings, this cake is sure to steal the show and leave your guests asking for seconds!

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
4 large eggs (room temperature)
1 tbsp vanilla extract
1 cup milk
2 cups heavy cream (chilled)
¼ cup powdered sugar
2 cups strawberries (sliced)
1 cup blueberries (rinsed)

Instructions

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time and mix in vanilla.
Gradually alternate adding dry ingredients and milk to the creamed mixture until just combined; do not overmix.
Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Whip chilled heavy cream with powdered sugar until soft peaks form.
Frost layers of cooled cake with whipped cream, stacking them as you go. Decorate the top with sliced strawberries in stripes and blueberries for stars.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (120g)
Calories: 320
Sugar: 20g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: For added flavor, consider infusing your whipped cream with vanilla or lemon zest. Swap berries based on availability; raspberries or blackberries can also be used. Store leftovers in an airtight container in the refrigerator for up to three days.