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Fourth of July Sugar Cookie Cake

Patriotic Fourth of July sugar cookie cake with berries.
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This giant sugar cookie cake is a festive and easy dessert for your Fourth of July celebration. It features a soft and chewy sugar cookie base topped with creamy buttercream and fresh berries. Perfect for sharing, it brings the taste of summer freedom to any backyard barbecue.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream
  • Red, white, and blue sprinkles
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Fresh strawberries, blueberries, and raspberries for topping

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and baking powder.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
  3. Add the egg and vanilla, then mix in the sour cream.
  4. Gradually add the dry ingredients, mixing just until combined.
  5. Fold in the sprinkles gently so the colors don't bleed.
  6. Press the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes.
  7. Preheat oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
  8. Press the chilled dough evenly into the prepared pan.
  9. Bake for 22 to 25 minutes, until the edges are golden and the center looks slightly puffed but still soft. A toothpick inserted near the center should come out with a few moist crumbs.
  10. Let the cake cool completely in the pan before frosting.
  11. For the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then pour in the heavy cream and vanilla. Beat on medium-high for 2 minutes until light and fluffy.
  12. Spread the frosting over the cooled cake.
  13. Arrange fresh strawberries, blueberries, and raspberries in a patriotic pattern on top.

Notes

Chilling the dough is essential for a thick, chewy texture. Do not skip it. For a dairy-free version, use plant-based butter and coconut cream. For a gluten-free version, use a 1:1 gluten-free baking blend and add an extra tablespoon of milk. Store leftovers at room temperature for up to 2 days, or refrigerate if topped with fresh berries.

Nutrition

Find it online: https://www.stacksipsnack.com/fourth-of-july-sugar-cookie-cake/