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Snack

Flag Sheet Cake with Berries

A tender vanilla sheet cake spread with a light cream cheese whipped frosting, with blueberries in the corner and rows of raspberries or strawberries for stripes.

⏱ 2 hr 40 min (40 min prep, 30 min cooking, 1 hr 30 min waiting) 🍽 Serves 20 · 1 piece (1/20 of a 9x13 cake) make aheadkid friendlyfreezer friendly vegetarian

In our collection Fourth of July and summer cookouts: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 20 servings

  • Cake

  • 2Β½ cup All-purpose flour
  • 2Β½ tsp Baking powder
  • Β½ tsp Table salt
  • ΒΎ cup Butter, unsalted, softened
  • 1Β½ cup Granulated sugar
  • 3 Eggs, large, room temperature
  • 2 tsp Vanilla extract
  • 1ΒΌ cup 2% milk

  • Frosting

  • 8 oz Cream cheese, softened
  • ΒΎ cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1Β½ cup Heavy cream, cold

  • Berries

  • 1 cup Blueberries
  • 12 oz Raspberries, or sliced strawberries

Make it yourself

Make the butter yourself β†’ Out of powdered sugar? Make it β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 9x13-inch baking pan, mixing bowls, electric mixer, cooling rack, offset spatula or butter knife.

  1. Heat the oven to 350Β°F. Butter and flour the pan.
  2. Whisk the flour, baking powder and salt. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
  3. Mix in the flour in three parts, alternating with the milk, just until smooth. Spread in the pan.
  4. Bake 28 to 32 minutes, until golden and a toothpick in the center comes out clean. Cool completely in the pan, at least an hour.
  5. Beat the cream cheese, powdered sugar and vanilla until smooth. In another bowl whip the cream to stiff peaks, then fold it into the cream cheese. Spread over the cooled cake.
  6. Make the flag: a rectangle of blueberries in the top left corner, and rows of raspberries or strawberries across for stripes, leaving white frosting between them.
  7. Refrigerate until serving; the frosting is made with cream and cream cheese, so put leftovers back in the refrigerator within 2 hours (1 hour above 90Β°F).
Make aheadBake the cake a day ahead and keep it covered. Frost and decorate up to 6 hours before the party; keep it in the refrigerator.
❄️ FreezerFreeze the unfrosted cake, wrapped well, up to 2 months.
β†Ί LeftoversRefrigerate, covered; best within 3 days.
πŸ§’ With kidsKids can place the berries, which is the best part. They can also measure and help the mixer along.
Cupcakes swapBake 24 cupcakes, 18 to 20 minutes, and top each with a swirl of frosting and a few berries.
Quicker swapFrost with plain whipped cream from scratch; serve the same day.

Goes well with

πŸ‹ Fresh-Squeezed Lemonade🌭 Grilled Hot Dogs with All the Toppings

Good to know

All-purpose vs. bread flour (and friends) Baking soda vs. baking powder Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter Heavy cream vs. half-and-half

An original Teddy Rook Book recipe, written for our Fourth of July and summer cookout collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.