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Perfect Flag Cake Recipe with Fresh Berries for Easy Celebrations

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A quick and easy layered vanilla cake decorated with fresh berries arranged like a flag, perfect for spontaneous celebrations and warm-weather gatherings.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 1 teaspoon lemon zest
  • 2 cups (480 ml) heavy cream, chilled
  • ¼ cup (30 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh strawberries, hulled and sliced
  • 1 ½ cups fresh blueberries
  • 1 cup fresh raspberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the softened butter and granulated sugar until pale and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  5. With the mixer on low, add the dry ingredients in three parts, alternating with the milk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow cakes to cool in the pans for 10 minutes, then transfer to cooling racks and cool completely (at least 1 hour).
  9. Chill your mixing bowl and beaters for 15 minutes in the fridge. Beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
  10. Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top.
  11. Arrange half the sliced strawberries and some raspberries in neat rows to create the stripes of the flag. Add a thin layer of frosting over the berries.
  12. Place the second cake layer on top and frost with the remaining whipped cream.
  13. Use the blueberries to form the star field in the corner of the cake.
  14. Finish the stripes with the remaining strawberries and raspberries, alternating for color contrast.
  15. Refrigerate the assembled cake for at least 30 minutes to set the frosting and let flavors meld.
  16. Remove from fridge 15 minutes before serving for best texture.

Notes

Use room temperature eggs and milk for smooth batter and even baking. Chill mixing bowl and beaters before whipping cream to achieve stiff peaks. Slice strawberries just before assembling to prevent juice from making frosting runny. Level cake layers if domed for better presentation. Refrigerate cake after assembly to set frosting and meld flavors. Frozen berries can be used if fresh are unavailable; thaw and drain well to avoid sogginess. For gluten-free option, substitute all-purpose flour with gluten-free baking flour blend and use coconut cream whipped frosting for dairy-free adaptation.

Nutrition

Keywords: flag cake, fresh berries, layered cake, quick dessert, celebration cake, summer dessert, easy cake recipe

Find it online: https://tessierecipes.com/perfect-flag-cake-recipe-with-fresh-berries-for-easy-celebrations/