Red, White, and Blue Dessert Idea – No Bake Patriotic Flag Cake

Hey guys! Today I have something neat to share on the blog: an easy patriotic dessert. I won’t pretend that I love to bake desserts. Cuz I don’t.

I am a good cook and a decent baker, but baking is just NOT something I enjoy to do. If you do happen to enjoy it, then more power to you! I’ll eat your delicious baked goods if you make them for me. 🙂

What I do love is a good summer cookout. And especially for the three major U.S. summertime patriotic holidays – Memorial Day, Fourth of July, and Labor Day.

This year I decided I would make a dessert for our cookout, but I didn’t want to actually bake anything…..after thinking long and hard I came up with this.

It was sooooo good that it was gobbled up entirely! Everyone loved it! It was so simple & delicious – I am adding this to my roster of go-to party recipes. It was seriously super easy. See below for the ingredients and instructions.

What You’ll Need:

• Two Sarah Lee pound cakes
• One container chilled heavy whipping cream
• 1/4 to 1/3 cup sugar (to taste)
• 1 lb strawberries
• 1 pint blueberries

Instructions:

The only real prep work to this dessert is cutting up fruit, slicing the pound cake, and making a batch of whipped cream. After you do those things, it’s just a matter of assembly.

Prep work:

1. In a cold metal bowl, combine the heavy whipping cream and sugar. With an electric mixer, beat the mixture on high until stiff peaks begin to form. This process may take about 5-7 minutes, which seems like forever, but if you start with a cold bowl and beat on high, it will eventually work – I promise. Set the whipped cream in the freezer while you prep the rest of the ingredients.
2. Wash and slice the strawberries in half and set to the side.
3. Rinse off the blueberries and set to the side.
4. Cut the pound cake into approximately 1/3 inch thick pieces and set aside.

Assembly:

1. In a large casserole pan (I used a clear glass lasagna type pan), lay down a single layer of pound cake slices.
2. Spread 1/2 of the whipped cream all over the pound cake layer.
   
3. Lay down a second layer of pound cake slices.
4. Top that layer with the other 1/2 of the whipped cream. 
5. In the top left corner, place blueberries one by one in a rectangular pattern to represent the stars on an American flag. The number doesn’t matter – just make sure it’s rectangular shaped and takes up the top left 1/6th area of the pan. 
6. Place the strawberries cut side down in a linear pattern everywhere else to symbolize the stripes on a flag. 
7. Chill the flag until time to serve. Cut with a spatula to serve. It will serve 12-15 people. 

I am excited to make this no bake patriotic flag cake several more times this summer. I hope you have a chance to make it, too! It’s a crowd pleaser and the kids can even help make it!! 🙂