For dessert on the 4th of July, the following flag cake is a great way to wrap up the feast with the patriotic colors. If preferred, use your favorite cake mix to save time for the decorating. To make a large flag cake, bake the cake in a 13 by 9-inch pan. Allow it to cool completely in the pan – there is no need to remove the cake from the pan, just decorate with white frosting or whipped topping, blueberries and strawberries. Cherries or red raspberries can be used instead of strawberries, if preferred. The patriotic red, white, and blue theme in berries can also be used in decorating fruit tarts and other desserts like jello or ice cream.

American Flag Cake

For the Cake:

2 cups unbleached, all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

2/3 cup milk

1 egg

1/2 cup Greek olive oil

1/2 teaspoon pure vanilla extract

For the decoration:

White frosting or 1 container frozen whipped topping, thawed

1 pint blueberries

1 pint strawberries, sliced to make the flag’s stripes

Preheat oven to 350 degrees F. Grease and flour a 13 by 9-inch pan and set aside. In a mixing bowl, sift together the flour, baking powder, salt, and the sugar. In a separate bowl, whisk together the milk, egg, oil, and the vanilla extract and add to the flour mixture. Stir until just combined. Spoon the batter into the prepared 13 by 9-inch baking pan. Bake in the preheated 350 degree oven for 20-35 minutes or until golden brown and a toothpick, skewer, or cake tester inserted in the center comes out clean. Place the pan on a wire rack and allow to cool completely before frosting with white icing or whipped topping. Rinse the berries in cool water and pat dry gently with a paper towel. Decorate with blueberries and sliced strawberries for an American flag effect. Store any leftover cake tightly covered in the refrigerator, but be aware that berries, once washed and cut, will not last very long.