Description
A tender yellow cake topped with whipped cream and layered with fresh strawberries and blueberries, perfect for summer celebrations.
Ingredients
Scale
- 1 (9×13-inch) yellow cake, baked or store-bought, cooled
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and sliced
- 1 pint fresh blueberries, rinsed and dried
- 1/4 cup apricot jam or berry glaze (optional)
- 1 tablespoon lemon zest (optional)
- Mint leaves or edible gold stars for garnish (optional)
Instructions
- Prepare the cake base.
- Make the stabilized whipped cream by chilling your mixing bowl and whisk, then combining ingredients and whipping until medium-stiff peaks form.
- Frost the cake with a layer of whipped cream.
- Slice and arrange the strawberries into horizontal stripes across the cake.
- Place blueberries in the top-left rectangle to create the star field.
- Glaze the berries with warmed apricot jam if desired.
- Chill the cake for at least 30 minutes before serving.
- Slice with a hot, dry knife for clean cuts.
Notes
For best flavor, use fresh, firm strawberries and blueberries. Chill the whipped cream mixture for stability, and try adding a touch of flavor with lemon zest or extracts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Flag Cake, Patriotic Dessert, Summer Dessert, Whipped Cream Cake, Fresh Fruit Dessert