Add a star-studded finale to your 4th of July bash with a quick and easy recipe for an American Flag Cookie Cake topped with tangy cream cheese frosting and fresh berries.
Every 4th of July I celebrate the stars and stripes with my rendition of the classic American flag cake, complete with silky buttercream frosting and the season’s freshest berries. But this year, I’m swapping the cake batter for shortbread cookie dough and saluting the red, white and blue with a new twist on the iconic Independence Day dessert. Behold, the American Flag Cookie Cake.
How Do You Make the Flag Cake Design?
This updated take on a 4th of July favorite features a buttery shortbread cookie base topped with tangy cream cheese frosting. To form the red and white stripes, we use the frosting and fresh raspberries. For the stars, blueberries take center stage and are topped with white chocolate chips.
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 American Flag Cookie 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, wrap it securely with plastic wrap and refrigerate it
- 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
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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
- Quarter size (9×13 inches) rimmed baking sheet
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.
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