Berry Flag Cake
A red-white-and-blue sheet cake for warm-weather parties: whipped cream frosting with a blueberry field in one corner and clean strawberry stripes across the rest, the flag-cake trend that came back for the summer of 2026. Plan ahead: cool the cake completely, about 1 hour, before frosting.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 4 egg
- 1 1/2 cups whole milk
- 2 tsp vanilla extract
- 2 cups heavy cream, chilled
- 1/2 cup powdered sugar
- 2 cups fresh blueberries
- 3 cups fresh strawberries, sliced
Instructions
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1
Preheat the oven to 350 degrees F and grease a 9x13-inch baking pan.
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2
In a bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
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3
In a large bowl, cream 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy, then beat in 4 egg and 2 tsp vanilla extract.
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4
Add the dry ingredients in two additions, alternating with 1 1/2 cups whole milk, mixing just until smooth. Pour the batter into the prepared pan and spread evenly.
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5
Bake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool completely in the pan, about 1 hour.
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6
Beat 2 cups chilled heavy cream and 1/2 cup powdered sugar together until stiff peaks form, then spread evenly over the cooled cake.
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7
Arrange 2 cups fresh blueberries in a rectangle in the upper left corner of the cake to form the field, then arrange 3 cups sliced fresh strawberries in straight rows across the rest of the cake to form the stripes.