Flag Cake (Easy Version)
Our patriotic dessert is a tender vanilla cake topped with a layer of whipped cream and berries.
If you are short on time this 4th of July, try our fast and easy Flag Cake recipe featuring Pillsbury Reduced Sugar White Cake Mix.
1 Package Pillsbury Reduced Sugar White Cake Mix
1 cup heavy cream
2 teaspoons Singing Dog vanilla extract
2 tablespoons Diabetisweet or Splenda sugar substitute *
1 quart strawberries, halved
1/2 cup blueberries
1. Preheat oven to 350°F. Line a 13” x 9” baking pan with parchment paper.
2. Prepare Pillsbury Cake Mix according to directions. Pour batter into prepared baking pan and bake according to directions on box. Allow cake to cool.
3. Transfer cake to a serving platter, running a sharp knife around the side to help release. Insert strips of waxed paper underneath cake. With an electric mixer on high, beat cream, 2 teaspoons vanilla extract and sugar substitute until soft peaks form. Using a metal spatula, spread whipped cream in an even layer on top and sides of cake.
4. Form “stars” by arranging blueberries in upper left corner of cake to form a 4”x3” blue square. Form "stripes" by arranging strawberries in 4 equally-spaced horizontal lines across cake.
Prep time: 15 minutes
Bake/Cook time: 30 minutes
Chill time: 1 hour