4th of July is just around the corner so I thought I would post my favorite 4th of July Flag Cake!
This is definitely a fun cake we see this time of year in magazines or blogs, and there are so many different versions of it. I was trying to remember but I think I have been making this cake for about 19-20 years. I know I made it a few times in high school, and then in college, and all the way up until now! It was, and still is, always fun to bring to parties, or just to have when staying home with the family. Through the years as I have had kids, and as they have gotten older, it has become a fun yearly tradition for them to help with. Every year at 4th of July they always look forward to it and ask me if we are going to make “the cake”. It always looks so fancy and patriotic but it is super easy….especially how I make it now!
I always use a pound cake for this cake, I love how light and yummy for summer it tastes with the whipped topping. For the pound cake part I have gone from making the cake from scratch, more so in my before kids young ambitious years :), to life getting a little busier with a kid or two to buying the Betty Crocker pound cake box mix, because I still wanted to feel like I MADE the cake, to now for the last few years of buying the frozen pound cake in the freezer section. To be honest, the freezer cake tastes just as good! So now that is my simple go-to. The hardest part is just remembering to take it out of the freezer to thaw the night before….but even if you forget, like I have before, it has a quick thaw in the micro option. Perfect!
I think what makes this cake extra special, and yummy, is that I don’t just bake a sheet cake and put a flag on top. This cake has an inside layer full of whipped topping and strawberries and blueberries. So this way you get a taste of all the berries no matter what part of the flag you dish up.
So here is what you will need:
I always get all the fruit prepped first and put them in bowls. As I cut the strawberries I separate them out into two bowls. One bowl is used for the strawberries that I cut into small little chunks. Those will be used for the inside layer. In another bowl I always cut the best side of the strawberry off for using for the top of my flag. For each strawberry I usually cut off a good side and then chunk up the rest. This way it always works out that I have enough strawberries for the top and underneath. Ok now it is time to prep!
Cut each pound cake loaf into about 1/2 inch slices.
In a 9×13 pan place your pound cake slices in a single layer evenly across the bottom of your pan.
Then generously spread some whipped topping all over the top of your pound cake. I don’t have a measurement, just use enough to cover.
This is where it is good to add in kid helpers. Place your strawberry chunks and blueberries all over the top of the whipped topping. It will look like the picture below when you have enough.
Next add your second layer of pound cake on top of the whipped topping, strawberries, and blueberries. Then spread on more whipped topping to generously cover the top of the pound cake.
Now it is time to assemble the flag. To start I section off the blue part of the flag. I don’t actually count out 50 blueberries, I just eye it to make it look right in proportion to the pan.
Then I have the kids fill it in with blueberries. It is not always perfect but that is okay!
Then I assemble the red stripes. My girls are now at an age where they can help with this but you may want to do this part if you have really little ones. I always keep my strawberries facing the same direction to keep it somewhat neat. I just have the big part on the left. I start with a strawberry row right across the top of the pan. Then I make a space for the white and then place the next row of red and continue down until the bottom of the pan. I usually only end up with about 4 rows of the strawberries. You probably could squeeze in 5 rows if you really wanted to.
Our fabulous 4th of July cake! I can’t wait to make this again next week!
The layers really make this cake!
So start this 4th of July making this cake a fun yearly family tradition!
Here is your printable recipe!
- 2 packs of strawberries or 1 Costco sized pack
- 2 packs of blueberries or 1 Costco sized pack
- 1 large tub of whipped topping ( you will probably have extra but I always like to have enough)
- 2 Sara Lee frozen pound cakes (or you can make your own)
- 9 x 13 inch pan
- Start by washing and prepping the fruit and putting them into bowls.
- As I cut the strawberries I separate them out into two bowls. One bowl is used for the strawberries that I cut into small little chunks. Those will be used for the inside layer. In another bowl I always cut the best side of the strawberry off for using for the top of my flag. For each strawberry I usually cut off a good side and then chunk up the rest. This way it always works out that I have enough strawberries for the top and underneath. I usually have some strawberries left over.
- Cut each pound cake loaf into about ½ inch slices.
- In a 9x13 pan place your pound cake slices in a single layer evenly across the bottom of your pan.
- Then generously spread some whipped topping all over the top of your pound cake. I don't have a measurement, just use enough to cover.
- Place your strawberry chunks and blueberries all over the top of the whipped topping. I don't usually use all my strawberry chunks, and make sure you save enough blueberries for the top.
- Next add your second layer of pound cake on top of the whipped topping, strawberries, and blueberries.
- Then spread on more whipped topping to generously cover the top of the pound cake.
- Now it is time to assemble the flag. To start I section off the blue part of the flag with the blueberries. I don't actually count out 50 blueberries, I just eye it to make it look right in proportion to the pan. Then fill it in with blueberries.
- Then I assemble the red stripes. I always keep my strawberries facing the same direction to keep it somewhat neat. I just put the big part of the strawberry on the left. I start with a strawberry row right across the top of the pan. Then I make a space for the white and then place the next row of red and continue down until the bottom of the pan. I usually only end up with about 4 rows of the strawberries. You probably could squeeze in 5 rows if you really wanted to.
- Cover loosely with plastic wrap and store in the refrigerator until it is time to serve.
Gentle Joy Homemaker says
Yum… this looks delicious! 🙂
Jen says
Thank you!
roseannmhampton says
Love no bake desserts for summer and this looks delicious!
Jen says
Thank you!!
SuziesView (@SuziesView) says
This looks totally yummy!
Jen says
Thanks!
Amy says
This cake is beautiful and oh so fun! It is perfect for the 4th of July. Thank you for sharing on Grandma’s House blog party. Shared and pinned.
Jen says
Thank you! I’m glad you like it!
Joann says
This looks so yummy and so easy to make! Thanks for sharing on NO RULES WEEKEND BLOG PARTY 🙂
Jen says
Thank you! Yes, it is so yummy and easy! I hope you like it!
Miz Helen says
Your 4th of July Flag Cake will be awesome for the celebration! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Jen says
Thanks Miz Helen! Have a happy 4th of July!!
Laura says
Yum! I used to make this as well…I actually haven’t done one with my kids…maybe we will make one for Labor Day since the 4th has passed! I love the idea of adding the “secret” layer!!
Jen says
I’m sure your kids will love it. Such a fun tradition and the secret layer is the best!!