This easy flag cake is a crowd-pleasing, delicious dessert that everyone will want more of!

A tender strawberry poke cake is topped with a creamy cheesecake inspired topping and fresh summer berries.

This light and airy cake is topped with berries to make either an American flag cake or a Candian flag. It is as pretty as it is delicious!

Flag Cake in the pan

A Delicious Summer Cake

  • This is a moist and easy cake to make any time of year.
  • Top it off with fresh berries or turn it into a flag cake for your 4th of July picnic table or Canada day celebration!
  • It’s great for celebrations because it’s best made ahead of time.
  • Let the kids help decorate the flag in “stars and stripes” or for Canada Day, slice strawberries vertically to make leaves and then place them on the cake in the shape of a maple leaf.
  • This fun cake recipe will be an annual summer dessert go-to! Bake more than one and freeze them for up to 6 weeks for future holidays and birthday celebrations!
a cake with a strawberry Canadian flag design

Ingredients & Variations

Cake – The batter for this cake is easy from a boxed cake mix! Experiment with different cakes and Jello flavors. Yellow cake, Funfetti, or red velvet cake mixes can be paired with cherry, blueberry, or watermelon Jello.

Topping – The topping on this cake is a play on our favorite no bake cheesecake recipe.

To make it faster, simply frost the cake with whipped topping or your favorite frosting. For the fruit, choose strawberries that are about the same size so the ‘stripes’ are uniform across the top of the cake.

Decorations – Lines of strawberries make red and white stripes. Use red licorice vines to make outline the red stripe for the strawberries. Add silver or gold edible glitter to the top or red, white, and blue sprinkles. Swap out the strawberries for rows of raspberries if you’d like.

If making a Canadian flag, cut the strawberries top to bottom to make a triangular shape. Use the image above to create a maple leaf design and place strawberries along the sides of the cake to resemble a flag.

close up of Flag Cake with a piece taken out to show middle

How to Make a Flag Cake

Making this cake is sure to become part of every celebration!

  1. Bake cake according to package directions in a 9×13 pan until a toothpick comes out clean.
  2. Cool the cake to room temperature & poke the entire cake with a fork or chopstick. Dissolve Jello in boiling water & stir in cold water per the recipe below.
  3. Pour Jello over the cake. Cover & refrigerate the cake for at least 4 hours.
  4. Beat cream cheese & sugar until light & fluffy. Fold in whipped topping. Spread over cake.
  5. Use the photos as a guide to decorate with berries or get creative on your own! Refrigerate 2 hours before serving.

This is an easy make-ahead cake! Prepare up to step 3 and keep refrigerated until ready to frost.

plated Flag Cake

Storing Tips

Keep flag cake covered and in the refrigerator for up to 3 days. Freeze portions (after removing the berries) by gently wrapping them in plastic wrap and then putting the portions in a zippered bag. Pop one or two out and thaw in the refrigerator before serving.

Easy Peasy Poke Cakes!

Did you make this Flag Cake for the 4th of July? Leave us a rating and a comment below!

Flag cake in a clear baking dish with two slices in the background
5 from 18 votes↑ Click stars to rate now!
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Flag Cake with Cream Cheese Topping

This festive Flag Cake topped with a cream cheese topping is the perfect dessert for your 4th of July parties!
Prep Time 20 minutes
Cook Time 35 minutes
resting time 4 minutes
Total Time 55 minutes
Servings 18 servings
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  • 1 box white cake plus ingredients required on the box
  • 1 box strawberry Jell-o 4 serving size
  • strawberries & blueberries


  • 8 ounces cream cheese softened
  • cup sugar
  • 8 oz whipped topping or 3 cups stabilized whipped cream


  • Prepare cake in a 9×13 pan according to package directions. Cool and poke the entire cake with a fork.
  • Add 1 cup of boiling water to the jello mixture and stir until all powder is dissolved. Stir in ½ cup cold water. Gently pour over cake and refrigerate 4 hours.


  • Mix softened cream cheese and sugar until light and fluffy. Add whipped topping. Spread over cake.
  • Create a blueberry rectangle in the top left corner of the cake. Cut strawberries in half and place in rows.
  • If making a Canadian flag, cut the strawberries from top to bottom to make a triangular shape. Use the image in this post as a guide to create a maple leaf shape and place strawberries along the sides of the cake to resemble a flag.
  • Refrigerate for 2 hours before serving.


Serving Tip: Cut the cake into squares once the Jell-O has set, before adding the cream cheese layer. When you reach into the cake with a spatula it will naturally lift where you’ve already cut it, making it easy to serve!
Leftover cake can be kept in the fridge for up to 3 days. Remove berries & freeze portions by wrapping them in plastic wrap and then putting the portions in a zippered bag. Thaw and serve. 
5 from 18 votes

Nutrition Information

Calories: 173 | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 240mg | Potassium: 75mg | Sugar: 17g | Vitamin A: 170IU | Vitamin C: 15.4mg | Calcium: 79mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American
finished Flag Cake with berries around it and a title
close up of Flag Cake in the pan and plated with writing
close up of Flag Cake with writing
Flag Cake in the pan and plated with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 18 votes (15 ratings without comment)

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Recipe Rating


  1. Hello, Miss Holly! I am trying to learn how to cook since my wife no longer is able. I have learned so much from your recipes and made a lot of meals that I wouldn’t have been able to. I made the Flag Cake just like you described it. It turned out wonderful. So delicious, we ate the whole thing! Thank you so much for sharing!5 stars

    1. I am so glad you enjoyed this cake Ron and have been enjoying all the recipes! Happy Cooking!

  2. Hi Holly,
    As I live in an Assisted Living facility, with nearly all of my kitchen wares either given away or donated, I still really enjoy looking through your recipe emails. I thought you might like to know, from a transplant to Texas, that the “Dr” in Dr Pepper doesn’t have a period following it. I have no idea why or how this tradition started.
    Thanks so much for your recipe newsletters. I still have the yen to cook once in a while, but I think I will be enjoyhing someone else doing the cooking for now!
    Best wishes,

  3. What size tub of whipped topping? Most similar recipes ask for the large 16 oz tub but I’m guessing just the regular size is fine when adding in the cream cheese?

  4. Can’t get enough of these good Foodies. Thanks for the add. Can’t wait to get Daily goodies to try. Thank You
    Terri Jacobs5 stars

  5. I made this 2 weeks ago for a 4th of July BBQ.  Everyone loved it!   Next week I’m going to a Birthday party at the same house and they requested I make it again.   Thank you for sharing this tasty and easy recipe.  

  6. Making this cake for a weekend BBQ, can I Double the recipe for a 13×9 inch pan instead of 9×13 pan

  7. If I bake the cake today and add the jello should I refrigerate it until tomorrow when I add the topping and fruit? Thanks so much

    1. You can even add the topping today and just do the fruit tomorrow. Either way, definitely the jello before refrigerating (and overnight is fine). :)

  8. I’ve never added jello to a cake like this, after it sets in the fridge for 4 hours does it have a jelloy texture or is it still a good cake texture.. if that makes sense lol ‍♀️

  9. Do you use a regular size tub of whipped topping or a large (16 oz, I believe)? Excited to try this recipe!

  10. Can you freeze the cake and frost it once it defrosts? We’re having a 4th of July party and I always like to work ahead.

    1. I haven’t tried freezing this cake with the frosting. I’d suggest that you bake and freeze the cake plain, and add the jello and frosting the day of the party. Let us know how it turns out!

  11. This cake was absolutely delicious! I made it for a picnic this past weekend and it was a big hit…not a piece left! The cheesecake topping was perfect, just the right amount of sweetness and a nice compliment to the fresh fruit. This recipe is a keeper!