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Perfect Flag Sheet Cake Recipe with Easy Creamy Berry Topping

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A moist and fluffy sheet cake topped with a smooth, creamy berry topping featuring fresh strawberries, blueberries, and raspberries arranged in a festive flag design. Perfect for patriotic occasions and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 1 ¾ cups (350 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • 1 cup (240 ml) buttermilk, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 8 oz (226 g) cream cheese, softened
  • 1 cup (240 ml) heavy cream, cold
  • ¾ cup (90 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced (or frozen, thawed and drained)
  • 1 cup fresh blueberries
  • ½ cup fresh raspberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray, then lightly flour it.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently mix until just combined. Avoid overmixing.
  5. Pour batter into the prepared pan, spread evenly, and tap the pan lightly to release air bubbles.
  6. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.
  7. Remove the cake from the oven and cool completely on a wire rack before adding the topping.
  8. In a medium bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
  9. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
  10. Fold in sliced strawberries and half the blueberries carefully to keep the topping light and airy.
  11. Spread the creamy berry topping evenly over the cooled cake using an offset spatula.
  12. Arrange the remaining blueberries and raspberries on top to create the flag pattern.
  13. Refrigerate the cake for at least 2 hours before serving to let the topping set and flavors meld.
  14. Slice with a sharp knife warmed under hot water for clean cuts.

Notes

Do not overmix the batter to keep the cake tender. Use room temperature ingredients for better mixing and rise. Soften cream cheese fully before mixing to avoid lumps. Chill the topping to help it set and keep the flag design neat. If using frozen berries, thaw and drain thoroughly to avoid watery topping. Warm the knife before slicing for clean cuts.

Nutrition

Keywords: flag sheet cake, berry topping, Fourth of July dessert, patriotic cake, creamy berry cake, summer dessert, easy sheet cake

Find it online: https://magnetmeal.com/perfect-flag-sheet-cake-recipe-with-easy-creamy-berry-topping/