Perfect Berry Flag Sheet Cake with Cream Cheese Frosting
A festive and easy-to-make sheet cake topped with a tangy cream cheese frosting and fresh berries arranged to resemble the American flag. Perfect for summer gatherings and holidays.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs, room temperature
- ¾ cup (180ml) whole milk, room temperature (can use almond milk for dairy-free)
- 2 teaspoons pure vanilla extract
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 ½ cups fresh strawberries, hulled and sliced
- 1 ½ cups fresh blueberries
- 1 cup fresh raspberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan and lightly dust with flour or line with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until fluffy and pale, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk, starting and ending with flour. Mix just until combined after each addition.
- Pour batter into prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cake should spring back when lightly pressed.
- Cool cake completely in pan on a wire rack for at least 1 hour.
- Prepare frosting by beating cream cheese and butter until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Stir in vanilla extract and lemon juice.
- Spread a thin crumb coat of frosting on the cooled cake and chill for 15 minutes.
- Add a thicker, smooth layer of frosting using an offset spatula.
- Arrange strawberries and raspberries in horizontal red stripes across the cake, leaving the top left corner free.
- Fill the top left corner with blueberries to mimic the stars on the flag.
- Refrigerate the cake for at least 30 minutes to set frosting and berries before slicing.
Notes
Use room temperature ingredients for best results. Do not overmix the batter to keep the cake tender. Chill frosting between layers to avoid crumbly texture. Pat berries dry to prevent frosting from sliding. Frozen berries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 28
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 40
- Protein: 4
Keywords: berry flag cake, sheet cake, cream cheese frosting, patriotic dessert, summer dessert, 4th of July cake, easy cake recipe