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
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.
- 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.
- Wash and slice the strawberries in half and set to the side.
- Rinse off the blueberries and set to the side.
- Cut the pound cake into approximately 1/3 inch thick pieces and set aside.
- In a large casserole pan (I used a clear glass lasagna type pan), lay down a single layer of pound cake slices.
- Spread 1/2 of the whipped cream all over the pound cake layer.
- Lay down a second layer of pound cake slices.
- Top that layer with the other 1/2 of the whipped cream.
- 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.
- Place the strawberries cut side down in a linear pattern everywhere else to symbolize the stripes on a flag.
- 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!! 🙂
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