Flag Cake with Cheesecake Topping

Perfect for picnics, potlucks, and BBQs, this Strawberry Poke Cake features a creamy cheesecake topping and fresh strawberries and blueberries for a deliciously patriotic treat!

Ingredient Tips for Flag Cake

• Cake Mix: This recipe is so versatile! White, yellow, red velvet, and Funfetti flavors can be mixed and matched with any flavor of Jello.
• Jell-O: Besides strawberry, try orange, lemon, lime, blueberry, or cherry…and no need to buy the name brand.
• Frosting: Softened cream cheese, whipped topping (AKA Cool Whip), and a little sugar whip up into a light and creamy icing that nestles each berry into place. No time? Use your favorite can of frosting.
• Berries: Choose berries that are roughly the same size so they look uniform, as ‘stripes’ in the American flag. Rows of raspberries can be used instead of strawberries, or use a combination of both.
• Variations: Try other fun decorations like patriotic sprinkles, gold or silver edible glitter, black or red licorice whips to outline the strips, toasted coconut, or chocolate shavings.

Make-Ahead & Leftover Tips

Make the flag cake ahead up to Step 3. Cover and keep chilled until ready to frost and add décor. Add fruit right before serving.

Cover and store the flag cake in the refrigerator for up to 3 days. To freeze leftover cake, remove the berries, cut them into desired portions, and wrap them in plastic wrap. Transfer the cakes to a zippered bag and freeze for up to two months. Thaw in the refrigerator before serving.

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Flag Cake with Cream Cheese Topping

This festive flag cake topped with a cream cheese topping is the perfect dessert for your 4th of July or Canada Day parties!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 55 minutes minutes

Cook ModePrevent your screen from going dark

• Prepare cake in a 9×13 pan according to package directions. Cool and poke the entire cake with a fork.

• Add 1 cup of boiling water to the jello mixture and stir until all powder is dissolved. Stir in ½ cup cold water. Gently pour over cake and refrigerate 4 hours.

For the Topping

• With a hand mixer, mix softened cream cheese and sugar until light and fluffy. Add whipped topping. Spread over cake.

• If making a Canadian flag, cut the strawberries from top to bottom to make a triangular shape. Use the image in this post as a guide to create a maple leaf shape and place strawberries along the sides of the cake to resemble a flag.

• If making an American flag, create a blueberry rectangle in the top left corner of the cake. Cut strawberries in half and place in rows.

• Refrigerate for 2 hours before serving.

Serving Tip: Cut the cake into squares once the Jell-O has set, before adding the cream cheese layer. When you reach into the cake with a spatula it will naturally lift where you’ve already cut it, making it easy to serve!
Leftover cake can be kept in the fridge for up to 3 days. Remove berries & freeze portions by wrapping them in plastic wrap and then putting the portions in a zippered bag. Thaw and serve. 

Calories: 173 | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 240mg | Potassium: 75mg | Sugar: 17g | Vitamin A: 170IU | Vitamin C: 15.4mg | Calcium: 79mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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