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American Flag Fruit Filled Cake


For the Flag Cake :

  • Box of angel food cake mix or premade 9X13 angel food cake
  • 4-5 oz/half a container of Philadelphia strawberry cream cheese spread at room temp
  • 1/3 cup or approx 40 blueberries
  • 1 cup or approx 15 large strawberries stemmed and sliced thin

Whipped Frosting:

  • 8 oz Philadelphia cream cheese softened and cubed
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 2 cups heavy whipping cream


  • Place a mixing bowl and beaters/mixer into the freezer so they will be icy cold for the whipped frosting.
  • Bake cake according to box instructions in a 9X13 pan.
  • Let cool completely then flip upside down onto a tray or baking sheet.
  • Using a large serrated knife, slice through the middle of the cake width wise and separate the layers.
  • Spread the strawberry cream cheese spread onto the bottom of the split layer and smooth onto the whole layer.
  • Replace the layer so the strawberry spread is in the middle of the cake.
  • Take the bowl and beaters out of the freezer and add cream cheese and sugar to the bowl.
  • Mix on medium until smooth then slowly add the heavy cream. Beat on high until fluffy.
  • Add vanilla and almond extract and beat on low until blended.
  • Frost onto cake (you will have some left over) covering the top and sides.
  • To decorate: in the top left corner add 6-7 rows of blueberries about 6 across, these are the stars of the flag.
  • Now add horizontal rows of sliced strawberries, lying flat on their sides slightly on top of one another. You should have about 4 rows.
  • Chill until ready to serve then slice into squares and enjoy!