Every Memorial Day or 4th of July, I make this American Flag Cake—and every year, it disappears faster than I can cut the last slice.

It’s soft, fluffy, cool from the whipped cream, and topped with rows of sweet strawberries and juicy blueberries.

It looks fancy, but it’s actually just a simple sheet cake made special with a little bit of care (and a lot of fruit).

I started making this cake when my nephews were little, and now it’s the only thing they ask for when we’re setting up the table for a backyard cookout.

The fruit makes it feel fresh, not too sweet or heavy, and everyone—from toddlers to grandparents—always goes back for seconds.

It’s one of those desserts that looks like you spent hours on it, even though you didn’t.

All you need is a big sheet pan, some whipped cream, and time to lay out the berries in a flag pattern.

It’s fun, it’s festive, and honestly, it’s a little nostalgic. This cake just feels like summer. Keep it chilled until you’re ready to serve, and be prepared—people will ask for the recipe.

Want the full how-to? Scroll down and I’ll walk you through every step.

American Flag Cake Recipe

Ingredients

For The Sheet Cake Base (Vanilla Butter Cake)

• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp fine sea salt
• 1 cup (240ml) whole milk, room temperature

For The Whipped Cream Frosting

• 2 ½ cups (600ml) heavy whipping cream, cold
• ¾ cup (90g) powdered sugar (sifted)
• 2 tsp vanilla extract
• Optional: ¼ cup (60g) cream cheese, softened, for extra stability

For The Flag Decoration

• ~1 ¼ cups fresh blueberries (around 60 berries)
• ~3 cups fresh strawberries, hulled and halved (about 90 pieces depending on size)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 12×17-inch rimmed sheet pan (also called a jelly roll pan) with nonstick spray and line the bottom with parchment paper. Set aside.
2. In a stand mixer or large mixing bowl, cream the butter and sugar together on medium-high speed for about 3–4 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients in three parts, alternating with the milk (begin and end with dry ingredients). Mix until just combined—do not overbeat.
7. Pour the batter into your prepared sheet pan. Smooth the surface evenly with a spatula or offset knife.
8. Bake for 23–26 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack (leave it in the pan for ease of decorating if desired). Cool completely before frosting.

Make The Whipped Cream Frosting

1. In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form—about 3–4 minutes. If you’re using cream cheese for extra structure, beat it separately until smooth, then add it in at this stage and whip together until fluffy but not stiff.
2. Spread the whipped cream over the fully cooled cake in an even, thick layer using an offset spatula. Make sure the surface is as level and smooth as possible to make lining up the berries easier.

Assemble The Flag

1. In the upper left corner of the cake (about 5 rows across and 6 down), place fresh blueberries in a tight rectangular grid to mimic the “stars” section of the flag.
2. Arrange halved strawberries in straight rows across the remaining cake surface to form the “stripes.” Alternate the rows of strawberries with the white whipped cream peeking through to enhance the striped effect. You’ll need around 9–10 rows of berries in total to cover the height of the cake.
3. Make sure all berry pieces are placed flat side down for a clean look. Adjust spacing so the flag looks uniform from every angle.

What Is A Flag Cake?

A flag cake is a simple sheet cake decorated to look like the American flag using whipped cream, fresh strawberries, and blueberries. It’s popular for patriotic holidays like the 4th of July and Memorial Day.

The base is usually a soft vanilla or white cake, and the “flag” design comes from laying out rows of strawberry halves as red stripes, and blueberries as the stars section.

The white part is usually made with whipped cream or a white frosting, which also adds a cool, creamy taste to each bite.

How To Make It Ahead And Store Properly?

If you want to save time on the day of your event, this cake is easy to prep ahead.

• Bake the cake a day ahead: Let it cool completely, then cover tightly and keep it in the fridge (in the pan or on a flat tray).
• Whip and store the cream separately: You can make the whipped cream the day before. Store it in an airtight container in the fridge.
• Decorate a few hours before serving: Spread the whipped cream and place the berries the same day, about 3–4 hours before you plan to serve. Keep it chilled until ready.
• Leftovers should stay cold: Cover the cake lightly with plastic wrap or store slices in an airtight container in the fridge. Eat within 2 days for the best texture.

Serving suggestions For Flag Cake

This cake goes great with a mix of fresh, simple summer dishes. It works well with both grilled food and cold sides.

• Grilled burgers or hot dogs
• BBQ chicken or ribs
• Potato salad
• Corn on the cob
• Macaroni salad
• Fresh fruit platter
• Iced tea or lemonade

Pro Tips For A Great Flag Cake

Here are a few helpful tips to make sure your flag cake turns out great every time.

• Use fresh, firm berries: Soft or mushy berries will bleed color or sink into the cream. Fresh ones hold their shape and look neater.
• Level the cake: If the cake rises unevenly, trim the top a bit before frosting so the whipped cream spreads evenly.
• Chill everything: Cold whipped cream is easier to spread and holds up longer, especially in warm weather.
• Lay out the fruit before placing: Arrange the pattern gently on top first to see how it looks, then press each piece in lightly.
• Don’t overbake the cake: A soft and moist cake works best with the whipped cream topping. Check it with a toothpick at the earliest baking time.

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