Cake with blueberries and raspberries

Try this patriotic flag cake on the 4th of July! The whipped cream frosting and fresh berries on this cake keep the dessert feeling light, and it’s always a crowd pleaser. Starting with a boxed mix also means that you’re not stuck in the kitchen during all of the Independence Day festivities. Enjoy!


  • 1 box white or yellow cake mix, prepared according to box directions
  • 2 ½ pints blueberries
  • 3 ½ pints raspberries 
  • Whipped cream frosting
    • 1 pint heavy whipping cream 
    • 1 cup confectioners’ sugar/powdered sugar 
    • 1 teaspoon cornstarch
    • 2 teaspoons pure vanilla extract 


  1. Prepare the box cake mix according to the directions on the box and set aside to cool
  2. Using a stand or hand mixer, whip the whipping cream until soft peaks form
  3. Add sugar and vanilla gradually as you continue to whip to desired stiffness 
  4. Once cake is cooled, remove from pan and place on platter
  5. Spread whipped cream frosting over top of cake
  6. Use blueberries in one corner to make the stars section of the flag and line up the raspberries to form the stripes on the flag
  7. Keep chilled and serve soon after decorating 

Looking for a place to grab some local, NC berries for this cake? Check out the Tomato Shack in Duck! They’re open 7 days a week from 8am to 6 pm. Grab some delicious homemade jams while you’re there. More info: