This American flag sheet cake is a light vanilla cake with a cream cheese whipping cream frosting and topped with any fresh berries. Top it with blueberries and strawberries for one of the easiest and best desserts to make for any patriotic American holiday or BBQ.
We love to enjoy this American flag sheet cake all summer long whether we make a flag with the berries, or just pile the top with a mound of fresh fruit. It's so soft and light, and the whipped cream cream cheese frosting is so good you'll want to eat it right out of the bowl.
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Why You Will Love This Cake
- Perfect for a Crowd: I love sheet cakes because they are easy to make and you can cut the pieces as small as needed to feed a whole bunch of people.
- Light and Summery: With a whipped cream frosting and fresh fruit on top this is the perfect summer dessert.
- American Flag: The perfect cake for Memorial Day, 4th of July and Labor day festivities!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted, but unsalted works great too.
- Flour: I use half self rising flour in this recipe, which has evening agents in it so you don't need any baking powder, baking soda or salt. If you need to use only all-purpose I have notes at the bottom of the recipe of what to use exactly.
- Vanilla: I love using vanilla bean paste in this recipe to really let the vanilla flavor shine, but vanilla extract works great too.
- Cream Cheese: I always suggest using full fat cream cheese to help the consistency of the frosting stay firm.
- Berries: Feel free to use any fruit that you have on hand.
Step by Step Instructions
- Step 1: In a medium bowl fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 2-3 minutes. Add vanilla and eggs and mix on high for about another 2-3 minutes.
- Step 2: Add the dry ingredients, alternating with the milk, in three parts.
- Step 3: Pour the batter into the large sheet cake pan.
- Step 4: Bake for about 22-25 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
- Step 5: In a small bowl, blend 1 cup powdered sugar with 8 oz of cream cheese until completely smooth. In a medium size bowl, whip 1 pint of whipping cream and 1 cup powdered sugar and vanilla together on high until stiff peaks form. Fold this into the cream cheese mixture.
- Step 6: Frost sheet cake with whipping cream frosting. Place berries in the shape of an American flag with blueberries in left corner and strawberries in lines.
Expert Baking Tips
- If you prefer to use only all-purpose flour you will use 2 and ⅔ cups of flour (373g) with 1 and ½ teaspoons of baking powder, ¾ teaspoon of salt and ½ teaspoon of baking soda.
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, cream cheese and butter out of the fridge an hour or two before I start baking.
- This cake would also be great with a vanilla buttercream frosting.
FAQ
Can this cake be made smaller?
Yes, you can click the .5 of this and bake it in a 9x13 instead.
Can this cake be made gluten free?
Yes, just sub in a 1:1 gluten free flour where flour is called for. Follow notes below to add in baking powder, baking soda and salt.
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Storing & Freezing
This American Flag sheet cake can be stored at room temperature in an airtight container for 2-3 days while remaining fresh. You can also store it in the fridge to help the whipped topping stay firm and the berries stay fresher.
This cake freezes well for up to 3 months before frosting, but once frosted and topped with fruit I wouldn't suggest freezing it.
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American Flag Sheet Cake
This American flag sheet cake is a light vanilla cake with a cream cheese whipping cream frosting and topped with any fresh berries. Top it with blueberries and strawberries for one of the easiest and best desserts to make for any patriotic American holiday or BBQ.
Ingredients
For the Vanilla Cake:
- 1⅓ cups (186 g) all-purpose flour
- 1⅓ cups (186 g) self-rising flour notes below if you prefer to only use all-purpose flour
- 1 cup (227 g) butter room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs room temperature
- 1 cup (236.59 ml) milk room temperature
- 1 tablespoon vanilla extract
For the Whip Cream Cream Cheese Frosting:
- 1 cup (120 g) powdered sugar
- 8 oz (226.8 g) cream cheese room temperature
- 1 cup (120 g) powdered sugar
- 2 cups (473.18 ml) whipping cream
- 1 teaspoon vanilla
Fruit Topping:
- 4 cups (592 g) strawberries and blueberries
Instructions
To make the cake:
- Preheat oven to 325 F, and spray or line a sheet cake pan with parchment paper. (Can also use a 9x13 pan or three 8" rounds if preferred.)
- In a small bowl combine both flours and set aside. (If using only all-purpose flour mix together 2⅔ cups flour, baking powder, baking soda and salt.)
- In a medium bowl fitted with a paddle attachment, cream butter and sugar together until light and fluffy, about 2-3 minutes. Add vanilla and eggs and mix on high for about another 2-3 minutes.
- Add the dry ingredients, alternating with the milk, in three parts.
- Pour the batter into the large sheet cake pan, 9x13, or split between three 8" rounds. If splitting between 3 pans, it will be roughtly 470g each pan.
- Bake for about 22-25 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
To make the Whip Cream Frosting:
- In a small bowl, blend 1 cup powdered sugar with 8 oz of cream cheese until completely smooth.
- In a medium size bowl, whip 1 pint of whipping cream and 1 cup powdered sugar and vanilla together on high until stiff peaks form. Fold this into the cream cheese mixture.
Fruit Topping:
- Cut strawberries and mix with a little sugar if needed to sweeten more.
Cake Assembly:
- Frost sheet cake with whipping cream frosting. Place berries in the shape of an American flag with blueberries in left corner and strawberries in lines. Or feel free to just top cake with berries mixed together, or even just one type of berry.
Notes
If you prefer to use only all-purpose flour you will use 2 and ⅔ cups of flour (373g) with 1 and ½ teaspoons of baking powder, ¾ teaspoon of salt and ½ teaspoon of baking soda.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, cream cheese and butter out of the fridge an hour or two before I start baking.
This cake is best stored in the fridge, or you can keep the cake on the counter and wait to frost until right before serving.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 342kcalCarbohydrates: 39gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 90mgSodium: 122mgPotassium: 71mgFiber: 1gSugar: 27gVitamin A: 715IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!
Barbara Christensen
Okay this one is 100% a new family favorite. Tbh, I don’t love cakes. But this?! This is next level strawberry shortcake. I made it in a cookie sheet because I loved the idea of a thinner slice of cake. Genius! It is dense, not too sweet and perfectly combines with the light and airy frosting and berries. I basically ate half the pan myself. Cheers!
Ashley
I made this first in a 9x13 pan but the second time in a sheet pan and that was the winner! The vanilla flavor is perfect and the frosting is to die for! Perfect to feed a crowd!
Mike Norfolk
My wife made this and it was a hit. It’s one of my favorite desserts ever!
Bekah
This was a huge hit! Brought it to a party and received so many compliments. Loved how it feeds a crowd too
Erica Jensen
Hi,
I just have regar flour....not two diff kinds....will that matter much?
Thanks
brooke
Hi, yes it does because self rising has baking agents in it so this recipe doesn't actually require baking powder, soda or salt. But if using just all-purpose those are needed.
Kamryn Stimpson
We’ve made this 3 years in a row now for our 4th of July celebrations. It is so good, and not too sweet after an over indulgent barbecue!
Ashlyn
Can I substitute whole milk for cream in the cream cheese frosting?
Brooke Homec
no, you need it to become a whipped cream, so milk won't work.
Elise
How early in advance can this cake be assembled?
Brooke Homec
I would say you could assemble the night before, but the strawberries might bleed a bit. Or ideally make the cake and frost it, but do the berries right before serving.
Rebecca
I made this for the 4th and it exceeded my expectations! The crumb was so tender and the frosting so light and fresh. Everyone who tried it asked for the recipe - it was unexpectedly so delicious! I'll be making this again later this summer with a big pile of berries or fresh summer peaches as a topping on each slice. YUM!
Amanda
This was a huge hit with my kids! They LOVED making the flag and it was yummy too! They are insisting we make it for every patriotic holiday now! We love it!