Here is a ‘different’ version of a 4th of July cake.

kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=65084&smid=1003013
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cover a 13 times nine inch cake with vanilla frosting. cover the left hand top corner with blue fro0sting. put 50 stars in that area draw stars and stripes
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Ok are you going to be outside or will you be able to put it in the fridge. I made this cake for my FIL and everyone ate like crazy. You buy two french vanilla between the layers you put fresh cut strawberries. you cover the whole thing with whip cream and on the top you put on a the strawberry glaze mix. Make the cakes at to the directions on the box. The nite before you cut the strawberries for the glaze then add sugar to taste. let it sit over nite and it will make a good glaze.. Cut the strawberries for the middle the day of when you put the cake together. (make the cakes the nite before so they have time to cool, also the cakes have to be the same size. GL
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Red White and Blue makes a monkey out of you. Flag cake.
dltk-kids.com/usa/flag-cake.htm
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One great variation on the flag cake is to make cupcakes, then arrange them in a rectangle. Ice the top of the cupcakes like they’re a cake and decorate like a flag with blueberries and raspberries.

One thing I like to do is take a yellow cake recipe and turn it into a mixed berry cake. Where the recipe calls for milk, substitute half milk and half pureed fresh mixed berries. Add an extra egg. Also, add a little almond extract and lemon extract. Otherwise, follow the directions. It’s great with cream cheese icing!
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I’m a pastry chef.

we are canadian but living in america so once we had a party and celebrated both canada day(july 1st) and independence day(july 4th). so we made 2 cakes.one canadian, one american.

i couldnt find our pictures of them but i found pictures on google with similiar pictures

american(fourth of july)-
sdplace.net/images/07SumTrip-28.jpg

canadian(canada day)-
lh4.ggpht.com/_8pNVOkD9ULg/RomrcJ9awgI/AAAAAAAAAY0/oT9IHZ5FBGE/IMG_1571.jpg

for the actual cake, you could just do a plain white cake(always a favorite)

you can find a recipe for that on allrecipes.com
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STARS & STRIPES CELEBRATION CAKE
Yield: 50 Servings

2 18 1/4 oz pkg yellow cake mi
–
3 Medium-size firm, ripe banan
-s
1/4 c Lemon juice; freshly squeez
-d
2 pt Strawberries; fresh, washed
– dried and hulled
24 oz Heavy cream
1/3 c Confectioners sugar
1 1/2 c Blueberries; fresh

One hour ahead: Heat oven to 350 degrees. Grease two 15 1/2 x 10 1/2
x 1" jelly-roll pans; line with wax paper; grease paper. Prepare cake
batter according to package directions, working with one package at a
time. Spread batter in prepared pans; bake 15 to 20 minutes until
wooden toothpick inserted in center comes out clean. Invert cake
layers onto wire racks; peel off paper; cool. In medium size bowl,
toss banana slices with lemon juice. Pour off excess juice; set
bananas aside. Slice about 24 well shaped strawberries lengthwise in
half; reserve for top of cake. Coarsely chop remaining strawberries;
set aside. In large bowl with electric mixer at high speed beat cream
until soft peaks form; gradually beat in sugar until stiff. Spoon
half whipped cream into second bowl; fold in chopped strawberries.
Set both creams aside. Place one cake layer on large serving platter;
tuck strips of wax paper under cake to keep platter clean. Using
spatula, spread strawberry cream over cake; top with second cream
cake layer. Spread plain cream over top and sides of cake; carefully
remove wax paper strips. In top left hand corner of cake, using tip
of sharp knife, mark 7 1/2 x 5" rectangle. Place blueberries in even
rows in the rectangle to form stars of the flag. To from stripes,
alternate rows of strawberries and bananas, overlapping fruit in each
row as necessary. Chill until serving time, up to 2 hours. Cut into 2
x 1 1/2" pieces to serve.

BERRIES & CREAM CAKE

A pound cake mix is used for the layers in this light and attractive dessert.

Preparation time: 30 min Baking time: 20 min Cooling time: 1 hrs
Yield: 8 servings

Cake Ingredients:
1 (16-ounce) package pound cake mix
3/4 cup milk
2 eggs

Filling Ingredients:
2 cups LAND O LAKES® Heavy Whipping Cream
1/4 cup sugar
2 tablespoons freshly grated lemon peel
3 cups fresh berries (blueberries, raspberries, sliced strawberries)
Grated lemon peel, if desired

Heat oven to 350°F. Grease and flour 15x10x1-inch jelly-roll pan; set aside. Combine cake mix, milk and eggs in large bowl. Beat at low speed for 30 seconds. Increase speed to medium. Beat, scraping bowl often, until well mixed.

Pour batter into prepared pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Beat whipping cream in large bowl at high speed until soft peaks form. Add sugar and lemon peel; continue beating until stiff peaks form.

Trim edges of cake. Cut cake crosswise into three equal pieces. Place 1 cake piece on serving platter. Spread 1/3 filling over top; arrange 1/3 berries over filling. Repeat with remaining cake layers, filling and berries. Cover; refrigerate until serving time.

To serve, cut into slices. Garnish with grated lemon peel, if desired.

TIP: Already prepared pound or angel food cake loaves can be purchased for an even easier dessert. Just spoon the filling and berries over slices of cake

RED, WHITE, AND BLUE CAKE

Cake:

1 cup flour
1 cup sugar
1 cup milk
1 egg
1 tablespoon vegetable oil

Topping:

1 cup strawberries, blueberries, mulberries, etc.
4 tablespoons sugar
splash of cola
Cool Whip

While the cake is being prepared, combine the berries, sugar and cola and allow to sit in refrigerator.
Preheat oven to 350°F.

Combine the ingredients for the cake and beat together.

Transfer batter to a cake pan and bake for about 30 minutes or until golden brown on top.

After cake is finished, let cool for about 15 minutes and top with Cool Whip. Drain the juice from the berry mixture and spoon berries on top.

Refrigerate for about an hour before serving

Watermelon Cake
Savor the sweetest slice of watermelon you’ll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for in cake mix directions
1 package (0.13 oz) cherry or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans

1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Pour into pans.
3. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
4. In small bowl, stir 1 cup frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.

Angel Food Flag Cake
Family and friends will eagerly devour this sensational patriotic dessert made with bountiful summer berries!

1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups water
3 cups fresh or frozen unsweetened (thawed and drained) raspberries
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries

1. Move oven rack to middle position. Heat oven to 350ºF.
2. Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2×4 1/2×2 1/2 inches.
3. Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
4. Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
5. To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries

Wave Your Flag Cake

Recipe Rating:

Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 18 servings

1 qt. strawberries(about 4 cups), divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
STIR boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator
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Make a cheesecake and used sliced strawberries and blueberries to look like the flag. you can also just make a standard sheet cake and use the same fruit idea on that. 😀
Good luck!
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