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Looking for a festive + easy dessert for the 4th of July that can also feed a crowd? This American flag cake from viewer Katie Larimore is all that and more! It’s easily adaptable, too, so feel free to switch up the fruit and the design depending on your preferences and the occasion you are celebrating.
For more recipes from our 4th of July episode, check out Rach’s Spicy Chorizo Sloppy Joes and Ryan Scott’s Thai-Inspired BLT Skewers and Brown Butter Cake Pop Skewers.
Ingredients
- 30 ounces white frosting (store-bought or homemade)
- 24 ounces sugar cookie dough (store-bought or homemade)
- One 8-ounce package cream cheese
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 8 ounces blueberries
- 32 ounces strawberries, hulled and sliced from top to bottom
Yield
Serves: 24
Preparation
Preheat the oven to the temperature listed on the cookie dough package or your recipe. Place the frosting in a piping bag fitted with a large star tip and set aside.
Line an 18 x 13-inch sheet pan with parchment paper. Place the cookie dough on top, cover with another piece of parchment and roll the dough into a rectangle that almost fills the sheet pan. (Feel free to use more dough for a thicker base.)
Remove the top sheet of parchment and bake the dough following the package instructions or your recipe, then set aside to cool.
Meanwhile, make the cheesecake layer. Place the cream cheese, sugar and vanilla in a medium bowl and beat with an electric mixer until smooth.
When the cookie is completely cool, carefully flip it over onto a platter or cutting board on which you will serve the dessert. Trim the edges of the cookie to form a more even rectangle, then evenly spread the cheesecake mixture over the top.
Arrange the blueberries in a square in the top left corner to represent the stars on the American flag, then arrange the strawberries from right to left in four rows to represent the stripes.
Pipe dollops (or whatever shape you like) of the frosting between the rows of strawberries to represent the stripes. Cut and serve.