This simple 4th of July dessert cake pairs cool coconut whipped cream with fresh berries and cake for a perfect warm holiday treat. Use any cake mix that fits your needs. Check out my recipe for coconut whipped cream and watch the video above to see the assembly. Once the cake is made, it takes about 30-ish minutes to make the coconut whipped cream and assemble the cake. Factor in your cake making/acquiring time the day before.
one 9x13 sheet cake (from a boxed cake, preferably from the natural foods store if you want a healthier one)
2 cups coconut whipped cream (or whipped cream of your choice)
1 pint strawberries, sliced
1 pint blueberries (you’ll need about 35–45 blueberries depending on their size)
- Bake the cake the day before. Make sure it’s completely cooled before using. Use a cake mix that fits any allergy or dietary needs.
- Tip: always add 1/4 teaspoon extra vanilla extract to boxed cake mix to make it taste even better.
- Add 2 cups of coconut whipped cream to the cake and smooth to the edges. Use more as needed.
- At the top left, make the blue “stars” with 5 rows of 7-8 blueberries depending on their size. Take care to face all of the blueberries the same way for symmetry (it will make your cake prettier!)
- Cut off the green tops of the strawberries, place the flat cut top down on the cutting board, then slice your strawberries (the long way) about 1/8 to 1/4 inch thick. Aim to make most of your strawberries the same size if possible. Place them in rows for the “stripes” all facing the same way for symmetry.
- Chill your cake until you serve it. Save the leftover whipped cream if there is any to the side so people can spoon more on if they’d like.
No cake stand? No problem. Flip a sheet pan over and cover it with parchment paper to create your own DIY cake stand.
Frozen berries will bleed into the whipped cream, so use fresh berries for this cake.
Keywords: 4th of July Dessert, Flag Cake, 4th of July Cake