Stars & Stripes Celebration Cake
Submitted by Robin
Stars and stripes celebration cake: a fruit-topped flag cake with yellow sheet layers, strawberry whipped cream, banana and strawberry stripes, and blueberry stars. Fourth of July centerpiece.
YIELD
1 cakePREP
30 minCOOK
45 minREADY
1 hrsThe quintessential Fourth of July centerpiece cake, built from pantry-friendly staples but dressed up like a patriotic showstopper. Two yellow cake layers sandwich a pink strawberry whipped cream, and the top gets decorated into an American flag with blueberries for stars and alternating rows of sliced strawberries and bananas for stripes.
Baking in jelly-roll pans (instead of round cake pans) is deliberate. The thin rectangular layers make an ideal canvas for the flag pattern and keep the cake serving-friendly for a crowd.
Tossing banana slices with lemon juice is a must. Unacidulated banana turns brown within minutes, which destroys the clean red-white-blue contrast. The lemon halts the oxidation without changing the flavor.
The filling is split into two whipped creams. Half stays plain and goes on top of the cake and around the sides as a white canvas, and half gets folded with chopped strawberries to become a rosy filling between the layers. Both come from the same bowl of whipped cream, so there’s only one batch to beat.
Assembly matters for a clean finish. Tuck wax paper strips under the edges before frosting so any stray cream stays off the serving platter, then pull them away once the sides are smooth.
Pro Tips
- Chill the mixing bowl and beaters 10 minutes before whipping the cream. Cold equipment doubles whipping speed.
- Pat berries dry with a paper towel before placing them on the cake. Wet fruit bleeds pink trails down the white cream.
- Assemble within 2 hours of serving. Whipped cream softens with time and the flag pattern loses its sharp lines.
Variations
- Swap yellow cake mix for white or vanilla for a lighter base.
- Use fresh raspberries in place of some strawberries for variety in the red rows.
- Skip the flag pattern and scatter all the fruit on top for an easier but still festive presentation.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease two jelly-roll pans, line with wax paper; grease paper.
Prepare cake batter according to package directions, working with one package at a time.
Spread batter in prepared pans; bake 15 to 20 minutes until wooden toothpick inserted in center comes out clean.
Invert cake layers onto wire racks; peel off paper; cool.
In medium size bowl, toss banana slices with lemon juice.
Pour off excess juice; set bananas aside.
Slice about 24 well shaped strawberries lengthwise in half; reserve for top of cake.
Coarsely chop remaining strawberries; set aside.
In large bowl with electric mixer at high speed beat cream until soft peaks form; gradually beat in sugar until stiff.
Spoon half whipped cream into second bowl; fold in chopped strawberries.
Set both creams aside.
Place one cake layer on large serving platter; tuck strips of wax paper under cake to keep platter clean.
Using spatula, spread strawberry cream over cake; top with second cream cake layer.
Spread plain cream over top and sides of cake; carefully remove wax paper strips.
In top left hand corner of cake, using tip of sharp knife, mark 7 ½×5 inch rectangle.
Place blueberries in even rows in the rectangle to form stars of the flag.
To from stripes, alternate rows of strawberries and bananas, overlapping fruit in each row as necessary.
Chill until serving time, up to 2 hours.
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