This festive Stars And Stripes Celebration Cake is the perfect patriotic dessert for Independence Day, Memorial Day, or any summer gathering. Made with two layers of tender yellow cake, it’s filled and frosted with a light whipped cream mixture. One layer of cream is folded with chopped strawberries for a fruity twist, while the top is artfully arranged with blueberries, strawberry halves, and banana slices to create a classic flag design. The combination of sweet cake, tangy berries, and rich cream offers a refreshing and visually stunning treat thatâÂÂs sure to impress your guests.
Stars And Stripes Celebration Cake
Description
This festive Stars And Stripes Celebration Cake is the perfect patriotic dessert for Independence Day, Memorial Day, or any summer gathering. Made with two layers of tender yellow cake, it&# 226;ÂÂs filled and frosted with a light whipped cream mixture. One layer of cream is folded with chopped strawberries for a fruity twist, while the top is artfully arranged with blueberries, strawberry halves, and banana slices to create a classic flag design. The combination of sweet cake, tangy berries, and rich cream offers a refreshing and visually stunning treat thatâÂÂs sure to impress your guests.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Grease two 15 1/2 x 10 1/2 x 1-inch jelly-roll pans; line with wax paper and grease the paper.
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Prepare cake batter according to package directions, working with one package at a time.
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Spread batter evenly into prepared pans.
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Bake for 15 to 20 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Invert cake layers onto wire racks; peel off the wax paper and allow cakes to cool completely.
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Slice medium firm, ripe bananas and toss in a medium bowl with 1/4 cup freshly squeezed lemon juice to prevent browning.
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Pour off excess lemon juice and set banana slices aside.
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Wash, dry, and hull 2 pints of fresh strawberries. Slice about 24 well-shaped strawberries lengthwise in half and reserve for the top decoration.
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Coarsely chop the remaining strawberries and set aside.
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In a large bowl, beat 24 oz heavy cream with an electric mixer at high speed until soft peaks form.
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Gradually beat in 1/3 cup confectioners sugar until stiff peaks form.
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Spoon half of the whipped cream into a second bowl; fold in the chopped strawberries.
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Place one cooled cake layer on a large serving platter; tuck strips of wax paper under the edges of the cake to keep the platter clean.
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Using a spatula, spread the strawberry whipped cream evenly over the first cake layer.
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Top with the second cake layer.
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Spread the plain whipped cream evenly over the top and sides of the cake.
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Carefully remove the wax paper strips from under the cake.
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In the top left-hand corner of the cake, use the tip of a sharp knife to lightly mark a 7 1/2 x 5-inch rectangle for the blue field.
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Place fresh blueberries in even rows within the marked rectangle to form the stars of the flag.
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To form the stripes, alternate rows of the reserved strawberry halves and banana slices across the remaining area of the cake, overlapping the fruit in each row as necessary.
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Chill the cake until serving time, for up to 2 hours.
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Cut into 2 x 1 1/2-inch pieces to serve.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 186.0kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 40.5g14%
- Dietary Fiber 0.8g4%
- Sugars 0.1g
- Protein 4.0g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prepare the cake layers up to one day in advance. Store covered in the refrigerator. Assemble and decorate no more than 2 hours before serving to prevent the bananas from browning and the cake from becoming soggy.
To keep bananas from turning brown, toss them in lemon juice immediately after slicing and apply them to the cake just before serving if possible.
If the cake is too soft to handle, chill the assembled cake (before adding fruit) for 30 minutes to firm up the frosting.
For a vegan option, ensure the yellow cake mix is egg-free and use a plant-based whipped cream alternative.
