Cristina Ferrare's American Flag Cake
Recipe created by Cristina Ferrare
Delicious and patriotic, this dessert is perfect for your Fourth of July celebration.
  • 6 to 8 packages ladyfingers
  • 2 boxes lemon or vanilla pudding mix
  • 1 quart fresh whipping cream
  • 1 Tbsp. sugar
  • 1 Tbsp. vanilla
  • 3 quarts fresh strawberries , rinsed, stems removed and cut up
  • 2 packages fresh blueberries
  • 4 packages fresh raspberries
  • Rum , optional
Make the pudding according to package directions, cover with plastic wrap and bring to room temperature.

Add sugar and vanilla to the whipping cream and beat until stiff. Cover and set aside in the refrigerator until ready to use.

Split open the ladyfingers and line the bottom of a 9-inch-by-14-inch glass baking dish with the rounded side down. Add a layer of the pudding mix and spread all over the top of the ladyfingers. Add a layer of cut-up strawberries over pudding. Add another layer of ladyfingers, always rounded side down, and repeat the same process until you have 4 to 5 layers.

At this point, if you want to add a sprinkle of rum over the top for a bit of added flavor, go for it. (Do so sparingly.)

Spread a generous portion of the whipped cream over the top of the cake evenly. Make 5 rows of 10 using blueberries to represent the 50 stars in the flag.

Fill a pastry bag with the remaining whipped cream with a tip to make ridges for the stripes, leaving about 1 inch in between stripes. Do all the stripes.

Take the raspberries and add them in between the ridges in a neat row close together to form the red stripes. Keep going until you have completed the flag!


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