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Perfect Strawberry Shortcake Flag Cake

Strawberry Shortcake Flag Cake - featured image
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A festive and easy 4th of July dessert featuring moist yellow cake squares layered with whipped cream and fresh strawberries and blueberries arranged in a patriotic flag pattern.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g), recommended Duncan Hines
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 1 cup water (240 ml)
  • About 2 pints fresh strawberries (900 g), hulled and sliced
  • 1 cup fresh blueberries (150 g)
  • 2 cups heavy whipping cream, chilled (480 ml)
  • 1/2 cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray.
  2. In a large bowl, combine the yellow cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1 cup water. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  3. Pour the batter into the prepared pan and spread evenly. Tap the pan gently to release air bubbles.
  4. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  5. Let the cake rest in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
  6. In a chilled mixing bowl, combine 2 cups cold heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Beat on high speed until stiff peaks form.
  7. Rinse, hull, and slice strawberries into 1/4-inch thick pieces. Rinse and pat dry blueberries.
  8. Cut the cooled cake into 1.5-inch squares, enough to form a 6 by 9 rectangular flag shape.
  9. Arrange cake squares tightly on a serving platter in a rectangle.
  10. Spread whipped cream over the first two rows of cake squares at the top left corner.
  11. Place blueberries in the top left corner over the whipped cream to form the blue field of the flag.
  12. Alternate rows of sliced strawberries and whipped cream to create the red and white stripes of the flag.
  13. Refrigerate the assembled cake for at least 1 hour before serving to let flavors meld and whipped cream firm up.

Notes

Use very cold heavy cream for best whipping results. Chill the cake completely before assembling to prevent whipped cream from melting. Use a serrated knife to cut cake squares cleanly. Refrigerate assembled cake for at least 1 hour before serving. For gluten-free option, substitute cake mix with gluten-free mix. For dairy-free, use coconut whipped cream and dairy-free cake mix.

Nutrition

Keywords: strawberry shortcake, 4th of July dessert, flag cake, patriotic dessert, easy summer dessert, yellow cake, whipped cream, berry dessert

Find it online: https://coracooks.com/perfect-strawberry-shortcake-flag-cake-recipe-easy-4th-of-july-dessert-ideas/