Make the Best Fourth of July Cake
Make the Best Fourth of July Cake! Since moving, I don’t have a lot of kitchen supplies unpacked to get fancy. I couldn’t even find my good spatula today.
So, this is a last-minute, fun one I came up with when I saw the Pepperidge Farm Coconut Cake on the BOGO from Publix. Do you love Publix’s buy one get one free sale? I base my week’s activities on them. Over to see Grandma, then to Publix. I’m crazed.
Simple Ingredients – Quick and Easy Fourth of July Cake
Dessert doesn’t get any easier than this cake.
The steps are super easy. Cream together softened cream cheese, whipped topping, and yogurt.
When I first made this dessert, I didn’t add the yogurt. When I made it again, I didn’t want to double all the sugar that whipped topping adds, so added yogurt instead.
Spread the cream cheese mixture in your pan. Now we’ll start to make the flag. Start with just lining the area for the blue in the upper left corner. You can fill this in fully, after you put the strawberries and cake in place, or they’ll roll all over the cake. I thought it made a nicer square corner to start with the blueberries.
Let the cake thaw enough to cut. You can slice the strawberries and stack them close in layers (PRETTY!) or just cut them in half. I was in a hurry, so I cut them in half.
Keep layering the strawberries and cake until your flag design is finished. I have two pictures of how it looks when using the layered cake side compared to the white coconut side. My next try will be with the stacked sliced strawberries. I’ll update the pictures as I make tweaks to this recipe. The fruit and cake, along with the bottom filling, is perfect and quick to make!
Remember to fill up the blueberry section of your flag! Enjoy!
Make the Best Quick Fourth of July Flag Cake
Here we go, this is so easy! I used a disposable, deep 9″ x 13″ cake pan. I doubled it for our family and made two.
PrintMake the Best Fourth of July Cake
- Total Time: 20 minutes
- Yield: 12 1x
Description
This Fourth of July cake is super tasty, super fast, super red, white and blue! Plus, it’s EASY! I needed a quick dessert, and this fit came to mind when I saw a Pepperidge Farm Cake on sale.
Ingredients
- 2 lb fresh strawberries
- 12 oz fresh blueberries
- 8 oz cream cheese – very softened (If the cream cheese is not soft enough, you’ll end up with lumps. You could substitute ice cream but you would have to freeze the dessert with the fresh fruit, so keep that in mind.)
- 12 oz frozen whipped cream topping
- 8 oz Greek strawberry yogurt
- 1 tbsp powdered sugar (very optional)
- 1 Pepperidge Farms Coconut Cake (Frozen – in the frozen dessert section at the market. I used 2 to double layer my cake.)
Instructions
- Wash and slice strawberries. Wash blueberries. Put aside.
- Whip the SOFTENED cream cheese, yogurt, whipped topping, and powdered sugar (if using) together. Make sure the cream cheese is completely soft or you’ll have lumps.
- Spread into your 9″ x 13″ cake or casserole. Cut the cake in small pieces – remember you may need two if you plan to double-layer the cake.
- Section off the top left corner with a few rows of blueberries. You’ll fill the area in completely once the cake is layered.
- Make a layer of strawberries halfway across the pan, next to the blueberry section. Follow with a layer of cake under it.
- Now make a second layer of strawberries and another layer of cake the full length across. I placed another layer of cake on top of each cake line. Now fill in with strawberries for the last line.
- Fill in the hole with your blueberries! You can refrigerate the cake for a few hours, or freeze for up to an hour.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: American
