American Flag Cake
This festive dessert transforms a classic 9x13 inch sheet cake into a patriotic centrepiece. Decorate the cooled cake with a homemade whipped vanilla frosting, then arrange fresh blueberries and halved strawberries to resemble the stars and stripes of the American flag. The remaining frosting is piped for a polished finish. It's an ideal celebratory treat for Independence Day gatherings, ready in about 25 minutes of assembly time.
Ingredients
- 1 baked and cooled quarter sheet cake (such as vanilla sheet cake)
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
- 1/2 cup (70g) fresh blueberries
- 2-3 cups (380–560g) halved fresh strawberries
Method
- Prepare and fully cool a 9x13 inch quarter sheet cake of your preferred flavour, such as vanilla, ready for decorating.
- Using a mixer with a paddle, cream the softened butter for about 2 minutes. Mix in the confectioners’ sugar, heavy cream, and vanilla extract on a low setting for 30 seconds, then beat on a medium-high speed for 4 full minutes. Adjust consistency with up to 1/4 cup more sugar or an extra Tablespoon of cream, and add a pinch of salt if desired.
- Apply roughly two-thirds of the frosting over the entire cake with an offset spatula, saving the rest for piping. Arrange whole blueberries and halved strawberries on top to create the flag's star field and stripes. Use a piping bag with tips, such as Ateco 32 and 844, to pipe the remaining frosting between the fruit sections.
- Cut the cake into slices to serve. Keep any leftovers covered in the fridge for a maximum of 5 days.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryDessert
Cuisineamerican
AuthorSally
