Easy Flag Cake: A Festive and Delicious Dessert
Easy Flag Cake: A Festive and Delicious Dessert is a practical, flavor-forward easy flag cake recipe with clear ingredients and step-by-step instructions. - Serving Size: 24 servings
- Type: No-bake icebox cake / Dessert
- Texture: Light, fluffy, creamy
- Flavor: Sweet, berry, vanilla custard
- Prep Time: Approximately 30 minutes act
Equipment
- large pot
- skillet
Ingredients
- 16 ounces frozen sweetened strawberries, thawed
- 2 tablespoons cornstarch
- 1 /3 cup cream sherry plus 1 tablespoon, divided or orange juice
- 3 /4 cup sugar, divided
- 1 /3 cup all-purpose flour
- Dash salt
- 3 eggs, separated
- 2 cups milk
- 16 ounces frozen pound cake, thawed and sliced
- 16 ounces frozen whipped topping, thawed
- 1 pint fresh blueberries, divided
- 12 ounces fresh raspberries, divided
Instructions
- Prepare strawberry glaze: Scoop 1/2 cup juice from the thawed strawberries. Mix with cornstarch. Combine the remaining strawberries in a heavy saucepan. Heat over medium-high heat until thickened, stirring constantly. Stir in 1 tablespoon of cream sherry. Set aside to cool.
- Prepare custard: Combine 1/2 cup sugar, flour, and salt in the top of a double boiler. Blend in 3 egg yolks and 2 cups milk. Cook over boiling water, stirring constantly for 10 to 12 minutes until thickened. Remove from heat.
- Cool custard: Cover the surface with plastic wrap. Refrigerate for 30 minutes.
- Assemble base: Pour the cooled custard into the bottom of a 13x9-inch glass dish. Layer the thawed pound cake slices on top. Brush the remaining 1/3 cup cream sherry over the cake slices.
- Add fruit and glaze: Spoon the cooled strawberry mixture over the cake. Add 1 cup of blueberries and 1 cup of raspberries.
- Top and chill: Spread the thawed whipped topping over the berries. Arrange the remaining berries to create a flag design. Refrigerate for 1 hour before serving.
Notes
- Use a 3-quart glass 13x9 casserole dish or 13x9 baking pan to replicate the flag shape.
- Thaw frozen pound cake and whipped topping before use.
- Dry berries before adding to the cake to prevent sogginess.
- Do not use frozen berries for the flag design as they become mushy.
- For a non-alcoholic version, substitute cream sherry with orange juice or water.
- For a non-alcoholic variation, use orange liqueur like Grand Marnier instead of sherry.
- Fresh whipped cream can substitute whipped top
- Thaw frozen pound cake and whipped topping before use.
- Dry berries before adding to the cake to prevent sogginess.
- Do not use frozen berries for the flag design as they become mushy.
- For a non-alcoholic version, substitute cream sherry with orange juice or water.
- For a non-alcoholic variation, use orange liqueur like Grand Marnier instead of sherry.
- Fresh whipped cream can substitute whipped top