This Friday is the 4th of July. Like most people I know, this day doesn't mean a whole ton to me in terms of being patriotic (sorry again, America)-- it means food, fireworks, and gaudy red, white and blue attire. This year's July 4th is a bit of a celebration of my own independence, from a job that consumed much of my time and kept me working through the long weekend for a whopping seven summers in a row. This time around I get to enjoy a BBQ/pool party with my extended family, and who knows what else!
My two biggest 4th of July memories are fireworks and flag cake. I can't tell you how many times this cake was made, or if it was even a yearly tradition like I am remembering, but I can tell you that it has stuck with me forever and now that I'm grown-up and old, I try to make it during the week before or after the 4th every year.
To be honest, it's more just an assembly of ingredients and requires no baking or even any skills, but that's kind of the beauty of it! Here's the drill...
2) While those thaw, wash one quart strawberries and one pint blueberries. Hull and half the strawberries.
3) Make some whipped cream. (Of course you can go with store bought if you want, but whipped cream is insanely easy and so, so much better. Recipe below.)
4) Slice the pound cake into thick slices-- maybe about 1 inch... enough to cover the bottom of a 13x9 pan.
5) Spread whipped cream in a thick layer across the slices, filling any gaps in between.
6) Create a flag design-- a square of blueberries in the top left and stripes of strawberries running across the cake.
So easy and fun! I'm thinking of creating a vegan version this year. I've got the vegan whip down (yay for coconut milk!), but does anyone have a good vegan pound cake recipe?
Enjoy the long weekend, everyone!
While preparing your ingredients, stick your mixing bowl and whisk in the freezer to chill for at least 10 minutes.
1) Whisk 1 cup heavy cream on a high speed until peaks are about to form. You can also do this by hand if you don't have a mixer, it will just a take a bit longer.
2) Add 1 teaspoon vanilla and 2 tablespoons sugar.
3) Whisk until peaks form. Be careful not to over-beat, otherwise it will start churning into a butter-like glob!