4th of July Texas White Sheet Cake with Berries
Texas sheet cake has earned its place as a staple at church picnics, backyard barbecues, and community gatherings across the state. This white version brings that same iconic ease and rich flavor, but with a patriotic spin fit for Independence Day. Almond extract replaces the usual cocoa, giving the crumb a warm, floral character. The icing sets to a delicate gloss—perfect for showcasing rows of vibrant blueberries and sliced strawberries styled like the American flag. It's a nod to tradition with a fresh, colorful twist that celebrates summer and all the sweet moments shared around the table.
Patriotic Texas White Sheet Cake with Blueberries and Sliced Strawberries
Glenn Connaughton
20
15 minutes
60 minutes
390
Amercian
Dessert
This patriotic Texas sheet cake ditches the chocolate and leans into lighter flavors—pairing almond-scented white cake with a soft, set icing that makes an ideal canvas for berries. The crumb is plush but not overly sweet, giving the almond extract space to shine. What makes this version stand out is the visual impact and texture of using ¼-inch sliced strawberries layered between rows of juicy blueberries. It’s the kind of dessert that sparks conversation before the first bite and delivers that perfect mix of nostalgic comfort and crowd-stopping color. Ideal for warm-weather gatherings where flavor and flair go hand in hand.
Ingredients
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- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- ½ cup sour cream
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1½ teaspoons almond extract
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- ½ cup unsalted butter
¼ cup whole milk
- 4½ cups powdered sugar
- ½ teaspoon almond extract
- Pinch of salt
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- 1 pint fresh blueberries
- 2 pints fresh strawberries, hulled and sliced ¼-inch thick
Directions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit. Grease and flour a 10-by-15-inch jelly roll pan and set aside.
- Make the batter: In a large bowl, whisk together the flour and granulated sugar. In a saucepan over medium heat, bring the butter and water to a boil. Pour the hot mixture over the dry ingredients and stir until smooth. Add sour cream, salt, baking soda, eggs, and almond extract. Mix until fully combined.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Prepare the icing: In a saucepan, melt the butter with the milk until just beginning to simmer. Remove from heat and whisk in powdered sugar, almond extract, and a pinch of salt until smooth.
- Frost the cake: Pour the warm icing over the cooled cake and spread quickly and evenly with an offset spatula. Let it set for 10 to 15 minutes before decorating.
- Decorate with berries: In the top-left corner of the cake, arrange the blueberries in tight rows to form the stars section of the flag. Lay the sliced strawberries across the rest of the cake in alternating lines to form red stripes, leaving white icing exposed between each for contrast.
