American Flag Sheet Cake

closeup of a flag sheet cake with strawberries and blueberries

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This delicious American flag sheet cake is topped with blueberries and strawberries to create a simple yet patriotic dessert!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 401kcal

Author: Julie Clark

Ingredients

For the cake:

1 cup salted butter
1 cup water
2 cups all purpose flour
2 cups granulated sugar
2 large eggs
½ cup sour cream
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
1 teaspoon baking soda

For the frosting:

4 ounces mascarpone cheese
2 tablespoons granulated sugar
¼ teaspoon vanilla extract
1 cup heavy cream
½ cup blueberries (or more for topping)
2 cups sliced strawberries (or more for topping)

Instructions

Preheat oven to 375ºF. Spray a 10×15- inch pan with cooking spray and line with parchment paper if desired.
In a large saucepan, bring the water and butter to a boil. As soon as it starts to boil, take the mixture off the heat and let cool for 5 minutes.
1 cup water, 1 cup salted butter
Add this mixture to a large bowl, and combine with the flour, sugar, eggs, sour cream, vanilla, almond, salt, and baking soda. Mix just until combined, scraping the sides of the bowl with a rubber spatula as needed.
2 cups all purpose flour, 2 cups granulated sugar, 2 large eggs, ½ cup sour cream, ½ teaspoon vanilla extract, ½ teaspoon almond extract, ½ teaspoon salt, 1 teaspoon baking soda
Pour the cake batter in the prepared pan and bake in the oven for 16-18 minutes or until the center of the cake springs back when you touch it. Set the cake aside to cool.
For the frosting, using a whisk attachment, blend the cheese, sugar, and vanilla on low until fully incorporated. Slowly add the heavy cream to the mixture and mix on low, scraping the sides, until it is fully mixed in.
4 ounces mascarpone cheese, 2 tablespoons granulated sugar, ¼ teaspoon vanilla extract, 1 cup heavy cream
Once the cake is cooled, frost the cake. Then use blueberries and sliced strawberries to create the shape of the American flag.
½ cup blueberries, 2 cups sliced strawberries

Notes

Store in the fridge, covered in plastic wrap, for 3-4 days. This cake should not be stored at room temperature.

Lemon version: Swap the almond extract for ½ teaspoon lemon extract and add 1 tablespoon lemon zest to the batter. The bright citrus plays beautifully against the fresh berries.

Raspberry stripes: Substitute raspberries for the strawberries. They're naturally the right size for a stripe and look beautiful.

Boxed cake shortcut: If you need to simplify, a white cake mix made according to the box directions works in this pan. Use the same mascarpone frosting though.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition