Berry Flag Cake

Name: Berry Flag Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings
Cuisine: American
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

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.

60 minMediumServes 16440 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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

1

Preheat the oven to 350 degrees F and grease a 9x13-inch baking pan.
2

In a bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
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.
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.
5

Bake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool completely in the pan, about 1 hour.
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.
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.

Questions

Can I make Berry Flag Cake dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened, 1 1/2 cups whole milk, 2 cups heavy cream, chilled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Berry Flag Cake gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Berry Flag Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Berry Flag Cake?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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