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If you are looking for a show-stopping dessert that captures the spirit of Independence Day, this 4th of July Flag Cake is exactly what you need. Inspired by the classic vintage strawberry shortcake tradition, this no-bake flag cake features a buttery graham cracker crust, a rich and creamy vanilla pudding layer, and a vibrant topping of fresh strawberries, blueberries, and raspberries arranged to mimic the American flag. It is easy to assemble, requires no oven time, and feeds a crowd making it the perfect patriotic centerpiece for your summer celebration.
Table of Contents
Why You Will Love This 4th of July Flag Cake
- No-bake recipe no oven required, perfect for hot summer days
- Uses simple, store-bought ingredients for a stress-free preparation
- Visually stunning with a patriotic flag design using fresh berries
- Serves a crowd from a 9×13-inch dish ideal for BBQs and parties
- Captures the beloved strawberry shortcake aesthetic in a slab cake format
Equipment You Will Need
- Electric mixer for beating the pudding and cream cheese to a smooth, lump-free consistency
- Mixing bowls you will need multiple bowls to prepare the crust, filling, and berry topping separately
- Measuring cups and spoons set for accurately measuring milk, butter, crumbs, and berries
- Kitchen utensils spatulas and spoons for folding, spreading, and pressing the layers
- Cutting board for slicing fresh strawberries cleanly and evenly
- Chef’s knives for precise strawberry slicing
Ingredients
Here is everything you need to make this patriotic flag cake. Gather your ingredients before you start for a smooth and enjoyable assembly process.
Crust
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 2 cups |
| Unsalted butter, melted | 1/2 cup |
Cream Filling
| Ingredient | Quantity |
|---|---|
| Milk, cold | 1 1/2 cups |
| Instant vanilla pudding mix (5.1 oz package) | 1 package |
| Cream cheese, softened (8 oz package) | 1 package |
| Frozen whipped topping (such as Cool Whip), thawed | 1 1/2 cups |
Berry Topping
| Ingredient | Quantity |
|---|---|
| Fresh blueberries | 4 cups |
| Fresh raspberries | 2 cups |
| Fresh strawberries, sliced | 3 cups |
Step-by-Step Instructions
- Make the pudding base: Pour cold milk and the instant vanilla pudding mix into a large mixing bowl. Using your electric mixer, beat the mixture together until no lumps remain and the pudding has thickened slightly. Set aside.
- Prepare the cream cheese layer: In a separate mixing bowl, beat the softened cream cheese with your electric mixer until it is completely smooth and creamy. Gradually beat in the milk-pudding mixture until fully incorporated with no lumps. Gently fold in the thawed whipped topping using a kitchen spatula until the mixture is light and fluffy.
- Build the graham cracker crust: In another bowl, combine the graham cracker crumbs and melted butter. Use your measuring cups to ensure accurate portions. Stir until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish using the back of a spoon or your fingers.
- Prepare the berries: Rinse all your berries well. On your cutting board, use your chef’s knife to slice the fresh strawberries into even pieces. Set aside 45 blueberries and 60 raspberries for the flag topping. Combine the remaining blueberries, remaining raspberries, and all of the sliced strawberries in a bowl.
- Assemble the layers: Spread the mixed berry mixture evenly over the graham cracker crust. Then carefully spread the cream cheese pudding mixture over the top of the berries, creating a smooth, even layer all the way to the edges.
- Create the flag design: Using the reserved 45 blueberries, arrange them in the upper left corner of the dish to form the blue canton (the stars field) of the American flag. Then use the reserved 60 raspberries to form neat horizontal stripes across the top of the cake, alternating with the white cream layer to replicate the red and white stripes of the flag.
- Chill and serve: Refrigerate the cake for at least 2 hours before serving to allow the layers to set. Slice into squares and serve cold directly from the dish.
Tips for the Best Flag Cake
- Make sure your cream cheese is fully softened to room temperature before beating this prevents lumps in your filling.
- Use cold milk straight from the refrigerator when beating the pudding mix; it sets much faster and creates a firmer texture.
- Pat your berries dry after rinsing to avoid excess moisture making the crust soggy.
- For the cleanest flag design, use a ruler or the edge of a spatula as a light guide when placing your blueberry and raspberry rows.
- This cake can be made the night before your 4th of July party and stored covered in the refrigerator the layers actually taste better after chilling overnight.
- For a firmer crust, press the graham cracker mixture tightly and refrigerate the crust for 15 minutes before adding the berry and cream layers.
Serving Suggestions
This 4th of July Flag Cake pairs beautifully with a scoop of vanilla ice cream or an extra dollop of whipped cream on the side. Serve it as the grand finale after a classic BBQ spread of grilled burgers, corn on the cob, and potato salad. The cake slices cleanly into 12 to 15 servings, making it ideal for large backyard gatherings, block parties, and family reunions.
Storage Instructions
- Refrigerator: Cover the dish tightly with plastic wrap and store in the refrigerator for up to 3 days. The crust may soften slightly over time but the flavor remains delicious.
- Freezer: This cake is not recommended for freezing as the fresh berries and cream filling do not thaw well.
- Make-ahead: You can prepare the crust and filling up to 24 hours in advance. Add the berry layers and flag design no more than 4 hours before serving for the freshest presentation.
Frequently Asked Questions
Can I use a different crust instead of graham crackers?
Yes. You can substitute the graham cracker crumbs with crushed vanilla wafers or crushed shortbread cookies for a slightly different flavor while keeping the same buttery, firm crust texture.
Can I make this 4th of July Flag Cake ahead of time?
Absolutely. This cake is actually best when made the night before. The layers set beautifully in the refrigerator overnight, making it easier to slice and serve the next day.
Can I substitute the Cool Whip with homemade whipped cream?
Yes, you can use homemade whipped cream in place of Cool Whip. Beat 1 1/2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then fold it into the cream cheese mixture as directed.
What can I use instead of raspberries for the flag stripes?
Sliced strawberries work wonderfully as a substitute for raspberries in the stripe design. You can also use maraschino cherries cut in half for a slightly sweeter flavor and brighter red color.
Is this recipe gluten-free?
The standard recipe is not gluten-free due to the graham cracker crust. However, you can easily swap in gluten-free graham crackers to make the entire dish suitable for those with gluten sensitivities.
How many servings does this recipe make?
This 4th of July Flag Cake made in a 9×13-inch dish yields approximately 12 to 15 servings depending on how you slice it, making it perfect for a crowd.
Kitchen Equipment List
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Print4th of July Flag Cake : No-Bake Strawberry Shortcake Dessert for a Crowd
This no-bake 4th of July Flag Cake features a buttery graham cracker crust, a creamy vanilla pudding and cream cheese filling, and a patriotic berry topping of fresh strawberries, blueberries, and raspberries arranged in an American flag design. Perfect for Independence Day celebrations and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12-15 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups cold milk
1 (5.1 oz) package instant vanilla pudding mix
1 (8 oz) package cream cheese, softened
1 1/2 cups frozen whipped topping (Cool Whip), thawed
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
4 cups fresh blueberries
2 cups fresh raspberries
3 cups sliced fresh strawberries
Instructions
1. Beat cold milk and pudding mix with an electric mixer until no lumps remain.
2. Beat cream cheese in a separate bowl until creamy; gradually beat in milk-pudding mixture until smooth. Fold in whipped topping.
3. Combine graham cracker crumbs and melted butter until evenly moistened; press into the bottom of a 9×13-inch baking dish.
4. Set aside 45 blueberries and 60 raspberries for the flag topping. Combine remaining berries and strawberries; arrange over crust.
5. Spread pudding mixture over the berry layer.
6. Arrange reserved blueberries in the upper left corner and reserved raspberries in horizontal stripes to create a flag design.
7. Refrigerate for at least 2 hours before serving.
Notes
Make sure cream cheese is fully softened before mixing.
Use cold milk directly from the refrigerator for a firmer pudding set.
Pat berries dry to prevent a soggy crust.
Best made the night before serving for cleaner slices.
Store covered in the refrigerator for up to 3 days.