American Flag Cake


3/4 cup butter, softened
3 eggs, room temperature
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
1 container (8 oz) frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced


Preheat oven to 375 degrees; grease and flour a 13x9x2-inch pan. In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Gradually add in sugar, beating on medium speed until well combined. Beat for two minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low speed after each addition until just combined. Spread in to pan and bake for 25-30 minutes. Allow cake to cool completely.
Frost cake with whipped topping; place blueberries in a square in the upper left corner and arrange strawberries into stripes. Chill before serving.




You can substitute boxed yellow cake to save time; prepare according to package. My mom used to bring this to 4th of July potlucks. For non-Americans, have fun creating your own flag; blueberries and strawberries work well for French, Russian, Czech, British and other red, white and blue flags, but switch up the fruit to work for whatever country you live in: kiwi, mandarin orange, etc.


12 to 16


Thursday, December 10, 2009 - 5:01pm


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