Print

Perfect Flag Sheet Cake Recipe with Fresh Blueberries and Strawberry Frosting

flag sheet cake recipe - featured image
Print Recipe

A quick and easy patriotic dessert featuring a moist vanilla sheet cake topped with light, airy strawberry frosting and fresh blueberries arranged in a flag design. Perfect for summer gatherings and Fourth of July celebrations.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature (can substitute with almond milk)
  • 1 cup (240g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • ½ cup (120g) fresh strawberries, pureed (hulled and mashed)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 2 cups (300g) fresh blueberries, washed and dried (for decoration)
  • Fresh strawberries, sliced (optional for extra flair)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a medium bowl, sift together 2 ½ cups flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Whisk to combine evenly.
  3. Using an electric mixer, beat 1 cup softened butter and 1 ¾ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add 4 room-temperature eggs one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract.
  5. With mixer on low, add the flour mixture in three parts, alternating with 1 cup milk, beginning and ending with flour. Mix just until combined.
  6. Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan gently to release air bubbles.
  7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake completely on a cooling rack before frosting.
  9. To prepare the frosting, beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, mixing on low speed.
  10. Stir in ½ cup fresh strawberry puree, 1 teaspoon vanilla extract, and a pinch of salt. Beat on high until fluffy and light pink, about 3-5 minutes.
  11. Frost the cooled cake evenly using an offset spatula.
  12. Arrange fresh blueberries in a neat rectangle in the top left corner to represent the stars on the flag.
  13. Line the rest of the cake with rows of sliced strawberries or leave it frosted pink for the stripes.
  14. Chill the cake for 30 minutes to set the frosting before slicing and serving.

Notes

Use firm, bright blueberries to prevent excess juice. Pat strawberries dry if extra juicy to avoid soggy frosting. Chill frosting if too soft before spreading. Room temperature ingredients improve batter texture. Avoid overmixing after adding flour to keep cake tender. Oven temperatures vary; start checking cake doneness at 35 minutes.

Nutrition

Keywords: flag sheet cake, Fourth of July dessert, blueberry cake, strawberry frosting, patriotic cake, summer dessert, easy sheet cake

Find it online: https://tomyumy.com/perfect-flag-sheet-cake-recipe-with-fresh-blueberries-and-strawberry-frosting-easy-homemade-fourth-of-july-dessert/