The Easiest No Bake Flag Cake: Only 4 Ingredients

Fourth of July is one of my favorite holidays–it represents a day to honor the independence of our country, our freedom, and the ability to spend time with family and friends. Fourth of July for us is always filled with happiness and laughter (usually the pee-your-pants kind of laughter). On this day, our street hosts an annual potluck where neighbors decked out in their festive red, white, and blue gear spend the day playing games, eating a delicious spread of food, and reaping the benefits of our little community. This is the beauty of freedom and it is not taken for granted.

As part of our yearly tradition, I make a flag cake as one of my contributions to the potluck. And I am proud to say that it is one of the most popular dishes served: as soon as I set the cake out on the table, it is devoured in minutes. Not only is the cake delicious, it is also the easiest cake to make. It only requires 4 ingredients and absolutely no baking!

Remember, I’m no Martha Stewart, so this cake is far from looking picture perfect. I don’t stress over the presentation. I simply focus on having fun while making it and hope you do too!


  1. Two family size all butter pound cakes, 16 ounces/1 pound each (found in the frozen dessert section of your grocery store)
  2. One container of whipped topping, 8 ounces (I like Cool Whip Lite)
  3. One packet of blueberries
  4. One packet of strawberries


  1. Twenty minutes before decorating the cake, remove the whip cream from the freezer and set on counter to soften. The whip cream should be soft enough to easily spread on the cake.
  2. Thaw the pound cake per the instructions on the box.
  3. Rinse the blueberries and strawberries and pat dry. The fruit should not be wet when setting it on the cake.
  4. Cut off the strawberry steam, cut the strawberry in half, and dice it into half moon shapes


Once the pound cake has thawed, remove the two cakes from the box and set side-by-side on a serving dish (approximately 12 x 12 inches)

Lather the pound cake with the whip cream, generously coating the top and sides of both cakes to make it look like frosting.

Set the blueberries on the top left of the cake.

Set the strawberries in various rows throughout the cake.

Use leftover strawberries and blueberries to garnish the sides of the cake.

Refrigerate for at least one hour (longer or overnight is okay too) to cool and harden the whip cream, serve alone or with ice cream, and don’t forget to add berries from the garnish to each serving. Enjoy!

Wishing you peace, love, adventure, continued freedom, and a full belly,



Like food? Check out Jen’s “Where to Eat” article series:

Where to Eat in Austin, Texas

5 Places to Eat in New York City

5 Places to Eat at in San Francisco’s Fisherman’s Wharf & The Embarcadero

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