Flag Cake
This festive July 4th Flag cake is super easy to make. It uses boxed cake mix, whipped topping and fresh berries.
Equipment
- Mixing bowl
- Whisk or Large spoon
- 9x13 Pan
- Measuring Cup
- Knife
Ingredients
- 1 box Yellow or Vanilla Cake Mix any brand
- 1 Cup Water
- .5 Cup Oil
- 3 Eggs
- 8 oz Whipped Topping thawed
- 1 pint Strawberries fresh, sliced
- .5 Cup Blueberries fresh, washed
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease the 9x13 pan with non stick cooking spray.
- Add 3 eggs, 1 cup water, .5 cup oil and boxed cake mix to mixing bowl.
- Whisk ingredients together until well combined.
- Pour cake batter into greased pan and bake for about 35 minutes at 350 degrees Fahrenheit.
- Remove from oven and allow to cool.
- While cooling, wash and dry blueberries and strawberries. Slice strawberries into thin slices.
- Once cake is cool, spread 8 oz of whipped topping evenly on top of cake.
- Arrange blueberries in a square at the top left of the cake.
- Then arrange sliced strawberries in strips across the rest of the cake to resemble the American Flag.
Notes
Tips
- Thaw whipped topping - make sure the whipped topping is completely thawed otherwise it wont spread well. Sit it at room temperature for about an hour or in the fridge overnight.
- Use fresh berries - while you CAN use frozen berries, they won't be as bright and pretty as fresh berries are.
- Evenly sized berries - try to use similarly sized blueberries and similarly sized slices of strawberries to give the cake a straight and clean look.
- Bake the cake correctly - make sure that cake is golden brown on the edges and that you can insert a fork or toothpick in the center and pull it out clean.
- Keep in fridge for 3 - 5 days in an airtight container.
- Keep in freezer for up to 3 months in an airtight container. Defrost in fridge overnight.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.