Quick and Easy Flag Cake – Kids in the Kitchen

Happy 4th of July everyone! I’ve got a recipe today for when you need something quick to take to your 4th of July potluck, or when you’re just chilling at home and want to do something fun and patriotic with the kids. This quick and easy flag cake is a breeze to whip up, since you use store-bought angel food cake. You could totally bake your own cake for this, it will just take longer and when you have all the things going on, shortcuts are your friend!

We are staying with friends right now, so I wanted something fun and festive that didn’t require me to spend hours in the kitchen. And then I remembered this flag cake that always made an appearance at our annual 4th of July neighborhood block party. It checked all the boxes: simple, inexpensive, and something the kids can help with.

Easy flag cake in glass dish topped with blueberries and strawberries

Only 4 Ingredients for this Easy Flag Cake

  • Angel food cake (prepared)
  • Whipped topping
  • Strawberries
  • Blueberries

Get the Kids Involved

I had all of mine (ages 6, 2 and 2) help cut the angel food cake into slices (cubes would work too) while I sliced the strawberries. Then the 6-year-old helped me place the strawberries and blueberries in the flag design. Altogether it probably took about 20 minutes (might have gone faster if I did it all myself, but the kids had fun participating). I love having the kids help out when they can. As a kid I remember helping my mom and my grandma in the kitchen, and I think that inspired my love for cooking and baking. I hope to pass some of that to my own offspring. Which is why I’m starting a “Kids in the Kitchen” series on my blog.

Easy flag cake with blueberries and strawberries
Print Recipe
5 from 1 vote

Easy Flag Cake

Only 4 ingredients stand between you and this fun and festive American flag cake.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: angel food cake, berries, flag, flag cake
Servings: 16
Calories: 106kcal
Author: Jenna


  • Rectangle pan


  • ¾-1 whole angel food cake store bought or homemade
  • 8 ounces whipped topping thawed (like cool whip)
  • 1 cup strawberries sliced
  • ½ cup blueberries whole


  • Slice the angel food cake into even slices or cubes roughly 1/2-3/4 inches thick.
  • Arrange the cake slices evenly in the bottom of your dish.
  • Cover the cake pieces with an even layer of whipped topping.
  • Arrange strawberries in rows (partially overlapping) with a square of blueberries in the top left corner.
  • Serve immediately or refrigerate until ready to eat.


  • You may not need to use the whole cake. We filled our dish with 3/4 of a round angel food cake.
  • A serrated knife works well for slicing the angel food cake. If kids are helping, a table knife with small serrations works, too. Make sure they use a sawing motion.
  • Ideally, thaw the frozen whipped topping for 4 hours in the fridge before making. However, in a pinch, you can quick-thaw it in the microwave on low. I did 30-second intervals on power level 2 (of 10). Stir in between. Mine took about 3 minutes this way. This method will reduce the volume of the whipped topping, so only do it if necessary.

Did you make this flag cake? Share your pics on social media and be sure to tag Some is Better.

Looking for other dessert recipes from Some is Better? Try our Boysenberry Crunch!

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