Flag Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A patriotic sheet cake topped with fresh blueberries and strawberries arranged as stars and stripes. It feeds a crowd and is easy to transport, making it ideal for Fourth of July celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 ¾ cups cake flour (spooned & leveled (310 grams))
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (at room temperature (240 ml))
- 2 teaspoons clear vanilla extract or pure vanilla extract
- 1 cup unsalted butter (softened (226 grams; 2 sticks))
- 1 ¾ cups granulated sugar ((350 grams))
- 5 large egg whites (at room temperature)
- 8 ounces brick-style cream cheese (softened (226 grams; 1 block))
- 1 cup powdered sugar ((120 grams))
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups heavy whipping cream ((360 ml))
- 1 cup fresh blueberries (rinsed and dried)
- 2 pounds fresh strawberries (rinsed and dried, stems removed, and sliced in half)
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 20m
- Cook
- 40m
- Sodium
- 153mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 54mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 80M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.