Crowd-pleasing berry rich Flag Cake for Fourth of July

Crowd-pleasing berry rich Flag Cake for Fourth of July

Adorned with fresh organic blueberries, strawberries and raspberries, guests will certainly salute the hostess who adorns the dessert table with the United States' symbol of freedom.

Cake photo courtesy of, background photo courtesy of Eddie Coyote/flickr

SAN DIEGO, July 1, 2016 — What could be more American than an Eating Well Flag Cake for dessert this Fourth of July?

Photo courtesy of Jdmoar/flickr
Photo courtesy of Jdmoar/flickr

Adorned with fresh organic blueberries, strawberries and raspberries, and made with healthy ingredients, guests will certainly salute the hostess who adorns the dessert table with the United States’ symbol of freedom.

Eating Well Flag Cake


  • 1 1/4 cups granulated sugar (or sugar substitute)
  • 1/3 cup canola oil
  • 4 tablespoons unsalted butter, at room temperature (or butter substitute)
  • 4 large eggs, at room temperature
  • 2 cups whole-wheat pastry flour or all-purpose flour (or gluten free flour)
  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Zest and juice from 1 lemon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 12 ounces reduced-fat cream cheese (Neufchatel) at room temperature
  • 1/2 cup powdered sugar plus 2 tablespoons, divided (or sugar substitute)
  • 3 tablespoons low-fat plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1/2 cup blueberries
  • 2 cups sliced fresh strawberries

How to Prepare


  1. Preheat oven to 350 degrees. Line the bottom of a 9 by 13 inch pan with parchment paper; coat the paper and sides of the pan with cooking spray.
  2. Beat granulated sugar, oil and butter in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, until just incorporated.
  3. Whisk whole-wheat or all-purpose flour (or flour substitute), cake flour baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon zest, lemon juice, vanilla and almond extract in a measuring cup. With the mixer on low speed, add the dry ingredients to the mixing bowl alternately with the buttermilk mixture, beating just until incorporated after each addition, scraping down the sides as necessary. Spread the batter in the prepared pan.
  4. Bake until a toothpick inserted in the center comes out clean, 28 to 34 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, approximately an hour.


  1. Beat cream cheese, 1/2 cup powdered sugar (or sugar substitute), yogurt and 1/2 teaspoon vanilla in a mixing bowl until smooth.
  2. Decorate: Invert the cake onto a platter. Spread the frosting over the top and the sides. Mark three horizontal lines for the white “stripes” and a rectangle in the upper left hand corner for the “blue rectangle.” Gently pat berries with a paper towel to dry. Make three “stripes” of raspberries on the marked lines. Place half of the blueberries on the “blue rectangle,” leaving space between berries.

Sift the remaining two tablespoons powdered sugar over the raspberries and blueberries to make them the white “stripes” and “stars.” Fill the rest of the “blue rectangle” with the remaining blueberries. Place strawberries between the rows of raspberries as the red “stripes.”

This beautiful dessert masterpiece makes 20 guest-pleasing servings.

Each serving is 264 calories, low in fat and packed with Vitamin C.

From all of us at LifeCycles, have a safe and memorable Fourth of July!

Until next time, enjoy the ride in good health!

Laurie Edwards-Tate, MS, is a health care provider of over 32 years. As a featured “Communities Digital News” columnist, LifeCycles with Laurie Edwards-Tate emphasizes healthy aging and maintaining independence, while delighting and informing its readers. Laurie is a recognized expert in home and community-based, long-term care services, and is also an educator.

In addition to writing for “Communities Digital News,” Laurie is the President and CEO of her firm, At Your Home Familycare, which serves persons of all ages who are disabled and infirm with a variety of non-medical, in-home care and concierge services.

Copyright © 2016 by At Your Home Familycare

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Laurie Edwards-Tate
Laurie Edwards-Tate, MS, President and Founder of At Your Home Familycare in San Diego, California, was among the first to recognize the growing need for services allowing individuals to remain independent created by the aging of America including the Baby Boomer generation, now being called the “Silver Tsunami.” It is the Baby Boomers who are rapidly redefining what aging and growing older means and looks like in America today. Now celebrating its 28th year in business, AYHF is among San Diego County’s Top Women-Owned Businesses and Fastest Growing Businesses, and enjoys a reputation for upholding the highest possible standards among its employees and its emphasis on customer service. Edwards-Tate is a valued contributor to the public dialogue on current issues and challenges in the home care industry, and serves in leadership roles on the Home Care Aide Association of America Advisory Board and Private Duty Home Care Association Advisory Board, as well as the Home Care Aide Steering Committee of the California Association for Health Services at Home. Edwards-Tate is frequently interviewed in the media on healthy aging, caregiving, and health care topics. Follow Laurie and AYHF at; on Facebook at, and Twitter at @AYHFamilycare