This classic flag cake recipe stars a buttery shortbread cookie base topped with tangy cream cheese frosting, fresh berries and white chocolate chips. It’s been my go-to 4th of July dessert for over a decade.
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Every 4th of July I celebrate the stars and stripes with my rendition of Ina Garten’s classic American flag cake, complete with silky buttercream frosting and the season’s freshest berries. But a few years back I started swapping the cake batter for shortbread cookie dough, and I haven’t looked back since. Behold, my American Flag Cookie Cake.
This updated take on the 4th of July favorite features a buttery shortbread cookie base topped with tangy cream cheese frosting. Raspberries and blueberries form the red and blue stripes while white chocolate chips finish off the star-studded finale.
Get ready to salute the red, white and blue with more patriotic desserts perfect for Independence Day, Memorial Day and beyond.
Shortbread Cookie Base
Classic shortbread comes down to three ingredients: flour, butter and sugar. Just like my pecan pie bars, I like to use light brown sugar rather than white sugar because it adds subtle caramel flavor and a softer crumb.
This cookie dough comes together in 1 bowl. Whisk the flour and brown sugar together, then work the softened butter in with two forks or your fingers until it looks like wet sand.
The dough will be very crumbly, and look like this:
Press it firmly and evenly into the pan, then bake until pale golden. Letting it turn deep brown dries it out, turning it from tender cookie into a dry biscuit.
Overview: How to Make a Flag Cake
Once the shortbread base has cooled completely, make the cream cheese frosting. I use the same cream cheese frosting here as my peach cupcakes and coconut cupcakes, just scaled down. Beat the cream cheese until smooth, then add the butter, vanilla and powdered sugar. Stop mixing as soon as it’s combined, since overmixing at this stage is what turns cream cheese frosting runny instead of spreadable. Spread the frosting in an even layer with an offset spatula or the back of a spoon.
For a less tangy frosting option, try my vanilla buttercream frosting.
All that’s left to do is arrange the berries to create the stars and stripes of the American flag. Some flag cakes use strawberries here. I’ve always gone with raspberries because they’re my favorite fruit.
The blueberries fill the top left corner to form the star field, and the raspberries line up in rows across the rest of the cake for the stripes. Be sure to leave a little room so you get the white stripes of the flag. Place the white chocolate chips over the blueberries for the stars.
Can You Make a Flag Cake In Advance?
Absolutely! The key to make-ahead success comes down to separating out your prep and your assembly. Follow the below instructions for making this flag cake up to 48 hours in advance:
- Make the cookie base, let it cool completely then wrap it securely with plastic wrap
- Make the cream cheese frosting and refrigerate it in an airtight container
- Wash and dry all berries then store them in containers lined with paper towels to wick away any moisture
- When ready to serve, bring the frosting to room temp or beat it again in the stand mixer then slather it atop the cake and decorate with the berries and white chocolate chips
Ingredients
For the cookie:
- 1 1/3 cups all-purpose flour
- 1/3 cup light brown sugar, packed
- 11 Tablespoons unsalted butter, softened
For the toppings:
- 4 ounces cream cheese (half of one 8-ounce package), at room temp
- 8 tablespoons unsalted butter, at room temp
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 3 cups raspberries
- 1/4 cup white chocolate chips
Equipment:
- Quarter size (9×13 inches) rimmed baking sheet
Instructions
Make the cookie cake:
- Preheat the oven to 400°F. Line a 9×13-inch baking pan with parchment paper so that it hangs over the two longer sides. (Note: To get the parchment to fit securely in the pan, first spray the pan with cooking spray then place the parchment paper on top.)
- In a large bowl, whisk together the flour and brown sugar. Cut the butter into pieces, and using two forks or your fingers, work the butter into the flour mixture until it's the consistency of wet sand. Press the cookie dough firmly and evenly into the prepared baking pan.
- Bake the shortbread for 10 to 15 minutes until it is pale golden. Remove the shortbread from the oven, place it on a cooling rack and allow it to cool completely while still in the pan. Once it has cooled, use the parchment paper overhangs to lift it out of the pan and onto your serving platter.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese until it is smooth. Add the butter and continue blending until combined. Add the vanilla extract then sift the powdered sugar into the bowl and blend just until combined. (Over-blending the mixture will cause the frosting to be too runny.)
- Spread the cream cheese frosting in an even layer on the cookie cake. Position the blueberries in the top left corner of the cake in even rows to form the blue portion of the flag then position the raspberries in horizontal lines across the cake, leaving about 1 inch between each row, to form the stripes. Position the white chocolate chips between the blueberries to form the stars.
- Using a sharp knife, slice and serve the cookie cake immediately, or refrigerate until ready to serve.
Kelly’s Notes
- Pat your berries completely dry before placing them on the frosting.
- Make Ahead: The cookie base, frosting and berries can all be prepped separately up to 48 hours in advance. Store the cookie base wrapped tightly in plastic wrap, refrigerate the frosting in an airtight container and store the washed and dried berries in a container lined with paper towels. When ready to serve, bring the frosting to room temperature or give it a quick beat in the stand mixer before assembling.
- Storage: Store in an airtight container and refrigerate leftovers for up to 2 days.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Can you make this with packaged cookie batter? If so, how many packages would you recommend?
Hi Laurie! I haven’t tried that so I’m not sure how varying cookie brand doughs would bake up in sheet pan form.
I made this cake for a patriotic party and it was amazing! So festive and delicious, and really easy to whip up.
I’m so thrilled you enjoyed the recipe, Beth!
I had success in making this cake – and I am nothing close to a baker! It is pretty, and the berries make it so easy to decorate. Thanks!
Woohoo! So glad you enjoyed the recipe, Jen!
Butter is listed 2x. Which amount of butter is for the cheese cream frosting and which amount is for the short bread?
Hi Colette – The 11 tablespoons of butter listed under “For the cookie” is for the shortbread and the 8 tablespoons butter listed under “For the Toppings” is for the frosting.
This looks so festive!
Thanks so much, Debbie!
Made the cookie last night. Decorating today for dinner for friends. A nice recipe to work with. Changed it up by adding oatmeal and using whole wheat flour, plus used about 1/3 rd coconut oil. My daughter laughed when I told her they were healthy cookies this way, but I always try with baked goods and your recipe worked well with that, so thanks! Have a great day
Awesome! So glad you enjoyed the recipe, Eileen!
It looks wonderful and I LOVE the new design!!
Gorgeous cookie cake! Love all the berries!
Looks beautiful Kelly and is so Patriotic! I love it. It’s really colorful with all the right colors! :-)
This is gorgeous and looks delish. Now I totally understand your instagram about tweezers!
That’s so pretty!
This is so AWESOME!!!!! Loved it!
SOOO Gorgeous!! And cream cheese in the frosting and fresh berries?! Right up my alley!! :)
This cookie is so pretty. I love this time of year with all of the fresh berries. I always make a flag something for the 4th. This cookies might be the one for this year.
This is such a fantastic idea. Love all the fresh berries! Yum!!
This is such a cute idea!! And I LOVE cream cheese frosting! I can’t wait to make this for our next family gathering…or just for myself :)
That sounds awesome! Will have to save this for the fourth of july. there’s nothing like the classics! :)
I love this cookie version of a flag cake! It’s the perfect thing for a festive 4th of July dessert!
OMG this is so fun! Perfect. Love the berries on top ;-)
Kelly this is just so perfect! Great for the summer and berry season!
This looks delicious!! Love the fresh berries on top of the cookie!
I’m a sucker for any type of bar cookie, and when you add cream cheese and fruit on top, there’s no question. I’m all in.
I LOVE this for July 4th! In my opinion, everything’s better with cream cheese frosting and berries!
so fun, Kelly!! I love making red, white and blue treats!