You’ll be the most popular guest at your 4th of July BBQ with this easy 4th of July cake. Made with blueberries, strawberries and a strategically placed star-studded cake base, this cake is the perfect 4th of July dessert!
July 4th cake
Look, most years the 4th of July comes and goes. It’s a fun day, but I’m not looking forward to it like other holidays (Thanksgiving, I’m looking at you). Sure, there’s a bit of crickets and a ton of red, white, and blue outfits, but I’ve never been the biggest 4th of July fan.
Until now. And that’s literally down to this 4th of July Mixed Berry Cake. Just look at this beauty! So simple and yet so festive! To be honest, is there anything more all-American than cake? I do not think so.
What is a 4th of July cake?
This all-American cake couldn’t be easier to make. It’s essentially the love child of a fresh strawberry shortcake and a blueberry shortcake, and you can bet it would be the star of the table if you brought it to your 4th of July party. Store-bought cake bases also work great So simply. Of course, if you want to do it yourself, you can. But holidays should be about stress-free entertainment, so a bit of store-bought bread is welcome to me.
Tips for making the perfect mixed berry cake for the 4th of July
This easy cake is a snap to make with minimal ingredients, so you can whip it together for your last minute 4th of July celebration. I’ve made it many times before, so I have all the tricks to ensure you have a perfect mixed berry cake!
Blind bake the base — In blind baking, the crust is first baked on its own. This is important when making this blueberry and strawberry cake as it means the end product has a crispier bottom crust, isn’t gooey and is still raw.
Use flour instead of cornstarch if needed — The cornstarch in the strawberry and blueberry fillings helps thicken as the berries release their juice in the oven. If you don’t have cornstarch on hand or are allergic, feel free to use all-purpose flour instead.
Use store-bought crusts — Guys, it’s July 4th. It’s hot outside and your family is in town. Just grab some pie crusts from the store and enjoy the time you would have spent making the perfect pie crust with your family instead. It’s okay to take shortcuts sometimes!
How to store mixed berry cake
This blueberry and fresh strawberry cake will keep in your fridge for up to 5 days! Store loosely in foil and enjoy straight from the pan! This mixed berry cake tastes phenomenal warmed up with a scoop of ice cream! Of course, it also tastes delicious when you eat it like a gremlin out of the pan. heh 
Happy 4th and more importantly happy 4th of July for dessert season! Enjoy!
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You’ll be the most popular guest at your 4th of July BBQ with this easy 4th of July cake. Made with blueberries, strawberries and a strategically placed star pie crust, this Miss American Pie is the perfect 4th of July dessert!
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Preparation time:
20 minutes -
Cooking time:
40 minutes -
Total time:
2 hours -
Yield:
16 servings -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
-
Preparation time:
20 minutes -
Cooking time:
40 minutes -
Total time:
2 hours -
Yield:
16 servings -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
Units:
Ingredients
For the crust
- 2 store-bought pie crust
- Whole milk for brushing
For the strawberry filling
- 2 quarts Strawberries, quartered
- 1/2 Cup Sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 teaspoon Salt
For the blueberry filling
- 1 pint blueberries
- 1/4 Cup Sugar
- 3/4 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1/4 teaspoon Salt
instructions
- Preheat the oven to 350°F.
- Begin by blind baking the cake base. Blind baking is important when making cakes because it involves baking the crust alone first, resulting in a crispier bottom crust that is not sticky and unbaked. For blind baking, grease a glass cake plate and place the bottom cake base on it. Start in the center and work your way outwards. Pat the crust so that it lies flat on the plate. Use your fingertips to curl the edges to make it look pretty.
- Using a fork, make 15-20 indentations in the bottom of the crust (this will allow air to escape from the crust and prevent bubbles from forming). Now grease the inside of the crust and place a piece of aluminum foil on top.
- Next, pour in dried rice or beans to line the aluminum foil. Bake for 10 minutes, then remove the aluminum and rice and allow the crust to cool slightly while you prepare the filling.
- In a large bowl, mix the strawberries with the sugar, lemon juice, vanilla extract, cornstarch, and salt.
- In a smaller bowl, mix the blueberries with the sugar, lemon juice, cornstarch, and salt.
- Fold a piece of aluminum foil 90° to act as a barrier between your blueberries and strawberries. Place the blueberries in the smaller disc and the strawberries in the larger disc. Carefully remove the aluminum and adjust the berries as needed.
- Roll out your second cake base. Using a pizza cutter and ruler, cut three full-length 1-inch strips and two half-length 1-inch strips into your dough. Cut out the stars from the remaining dough (I used a sharp knife). Place the stars and stripes as shown in the picture, making sure to press the ends of the stripes into the blind-baked crust.
- Brush the entire crust with whole milk and then bake for 40 minutes. Let cool completely before eating!
Keywords: July 4th cake
More easy cake recipes from Broma Bakery:
Fourth of July Blueberry Pie
Hummel cake
Blueberry pie with white chocolate
Maple Chess Cake with Brown Butter
Triple Chocolate Fudge Cake