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Perfect Patriotic Strawberry Shortcake Flag Cake

patriotic strawberry shortcake flag cake - featured image
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A festive and easy-to-make strawberry shortcake designed as a patriotic flag, perfect for summer celebrations and gatherings. It features tender shortcake layers, juicy macerated strawberries, fresh blueberries, and fluffy vanilla whipped cream.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 3/4 cup (180 ml) whole milk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (480 ml) cold heavy whipping cream
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 4 cups (about 600 g) fresh strawberries, hulled and sliced
  • 1 cup (150 g) fresh blueberries
  • 1 cup (120 g) fresh raspberries (optional)
  • 2 tablespoons granulated sugar (for macerating strawberries)

Instructions

  1. Preheat oven to 425°F (220°C). Grease a 9×13 inch baking pan or line with parchment paper.
  2. Sift together flour, baking powder, granulated sugar, and salt in a large bowl.
  3. Cut in cold, cubed butter until mixture resembles coarse crumbs with pea-sized bits.
  4. In a separate bowl, whisk milk, egg, and vanilla extract until just blended.
  5. Make a well in dry ingredients and fold in wet mixture gently until combined; batter will be thick and slightly lumpy.
  6. Spread batter evenly in prepared pan, about 1 inch thick.
  7. Bake for 15-18 minutes until golden brown and a toothpick comes out clean.
  8. Cool shortcake completely on a cooling rack before assembling.
  9. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla bean paste until soft peaks form.
  10. Toss sliced strawberries with 2 tablespoons sugar and let macerate for 15 minutes.
  11. Spread a thin layer of whipped cream over the cooled shortcake.
  12. Arrange blueberries in the top left corner for the stars section of the flag.
  13. Create horizontal stripes alternating between rows of macerated strawberries and whipped cream for the red and white stripes; use raspberries optionally for deeper red.
  14. Refrigerate assembled cake for at least 30 minutes before serving.
  15. Use a serrated knife dipped in hot water to slice neat pieces without squashing the cake.

Notes

Keep butter cold for flaky shortcake. Do not overmix batter to avoid toughness. Chill bowls for whipping cream. Use fresh, firm berries and macerate strawberries well. Assemble cake shortly before serving to prevent sogginess. Use serrated knife dipped in hot water for clean slicing.

Nutrition

Keywords: strawberry shortcake, patriotic dessert, flag cake, summer dessert, easy cake, whipped cream, berry dessert

Find it online: https://magnetmeal.com/perfect-patriotic-strawberry-shortcake-flag-cake-recipe-for-easy-celebrations/