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Triple berry cake

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A patriotic triple berry July 4th cake made easy with simple ingredients! This berry cake is bursting with juicy flavor and almost looks too good to eat. It’s the perfect centerpiece for any summer celebration!

Summer is my favorite time of year because of all the fresh and delicious berries! You really need to seize the season and try it out in things like this berry tart, cheesecake salad, and Chantilly cake!

Top down view of a triple berry cake in a white serving platter.

Triple Berry Pie with frozen berries

July 4th is one of my family’s favorite holidays, so I’m already preparing with all the food. In addition to delicious grilled meat and all the side dishes, a fun and festive dessert should not be missing! This triple berry cake ticks all the boxes of a perfect dessert. It tastes amazing and looks even better! Along with the obvious patriotism of the red and blue berries, I also made a star crust. Don’t worry – it’s SO easy to make and will impress the whole family! You simply use a regular cookie cutter to cut out star shapes and place them on top of the berries. Alternatively, if you can’t find a star cookie cutter, you can make the top crust as you normally do.

I use a pre-made crust and frozen berries here for easy prep, but you can definitely swap these out for fresh! Since berries are at the peak of their deliciousness right now, I would definitely recommend it! But whichever way you choose for your filling, I can assure you that your cake will turn out perfectly. It’s the perfect middle ground between tart and sweet and holds its shape when cut! Triple berry cake is a must for all your gatherings this summer. Eat as is or serve à la mode for that delicious berry and cream effect!

Ingredients for your berry cake

I don’t know about you, but the 4th of July is a super busy holiday for my family. Between planning meals for a crowd and buying fireworks, it can get a little overwhelming. Good news! To make your life a little easier, this triple berry cake uses just a handful of simple ingredients. You can find all the measurements in the recipe card below!

  • Packaged Pie Crusts: To keep the prep simple, I use pre-made pie crusts here. If you have the time, you can definitely swap these out for homemade pie crusts! I have a great recipe here!
  • Frozen berries: I used frozen strawberries, raspberries and blueberries. Fresh berries work too! You can also swap out these berries for things like pitted cherries or blackberries.
  • White sugar: Added to sweeten your pie filling. You can add more or less to the preference.
  • cornstarch: Cornstarch acts as a thickening agent for your filling. Because frozen berries have such a high liquid content, it’s really important that you add cornstarch so the filling doesn’t spill out when you slice.
  • Cinammon: Adds a touch of warm spice to your pie crust!
  • Unsalted Butter: Melted butter is used to brush your star-shaped crust. Not only does it add richness, but it helps the top of your cake get that picture-perfect golden brown color.

Using flour versus cornstarch to thicken your pie filling

I always use cornstarch when it comes to pie filling! It really helps each slice hold its shape and adds a glossy sheen to your filling. Flour has a similar effect, but you usually need more of it for it to work. Whichever thickener you choose, be sure to add one so your filling doesn’t squirt out once your cake is cut! No runny or soggy cakes here!

4-photo collage of a prepared berry cake.

Let’s bake!

This triple berry cake is so easy to make with no guesswork! Using a pre-made crust makes this fruity dessert foolproof. It tastes and looks so good, no one will suspect you used packaged pie crusts and frozen berries! It’s my favorite dessert when I want to bring a showstopper to a potluck but am short on time.

  1. If using frozen berries, thaw: Put any frozen berries in a colander in the sink and let thaw completely.
  2. Preheat oven, add pie crust to pan: Preheat the oven to 375 degrees F and spray a cake pan with nonstick spray. Place a prepared pie crust in the bottom of the pie pan and crimp the edges.
  3. Dry ingredients: In a bowl, whisk together ½ cup sugar, ½ teaspoon cinnamon, and cornstarch.
  4. Mixture with berries: Add the sugar mixture to the thawed berries and let sit for 10 minutes.
  5. Add filling to crust: Place the berries on the prepared cake base.
  6. Cut Star Shapes: Use a cookie cutter to cut out stars from the remaining cake base. Place the cut out cake stars on top of the cake.
  7. Cinnamon Sugar Mixture: Toss the remaining ¼ cup sugar with the remaining 1 teaspoon cinnamon.
  8. glaze crust: Using a pastry brush, brush the melted butter over the stars. Sprinkle with cinnamon-sugar mixture.
  9. Prepare for baking: Place the tart on a large tray lined with parchment or foil (catch the bubbling over the fruit). Cover the cake with foil.
  10. Bake with foil: Place the cake in the oven and bake for 25 minutes. Remove the foil.
  11. Bake without foil: Bake for an additional 20-30 minutes or until filling is bubbly and crust is golden brown. Let cool and enjoy!

Pick up a piece of cake with a cake spatula.

Can I make Triple Berry Pie ahead of time?

Yes! I can even recommend it! Making your triple berry cake ahead of time and storing it in the fridge will help the filling set fully. It also relieves a bit of stress during the holidays when there is a lot of food to be prepared! However, I wouldn’t store it for more than a day or two so it still has a delicious, fresh flavor.

A slice of triple berry cake on a stoneware plate.

Save leftover cake

The great thing about pies is the fact that you can eat them days after you make them and they still taste great! Microwave a slice and then top with a scoop of vanilla ice cream is the BEST!

  • In the refrigerator: Either wrapped in plastic wrap or stored in an airtight container, your triple berry cake will last about 4 days.
  • Can Triple Berry Pie be frozen? Yes! Just wrap it in plastic wrap or seal it in a freezer bag. It keeps in the freezer for 3-4 months. To reheat, let the cake thaw in the fridge overnight. For that freshly baked effect, I then like to pop it in the oven at 425 degrees Fahrenheit for 10-15 minutes.

Close-up of a slice of cake with a bite being taken from it.

Pie is one of those classic desserts that’s great to serve all year round! I have put together a few more proven cake recipes for you here. They are the perfect ending to any summer barbecue! And the best? They are not complicated to make at all! For more easy and delicious cake recipes, check out my full list here.

  • Put any frozen berries in a colander in the sink and let thaw completely.

  • Preheat the oven to 375 degrees and spray a cake pan with nonstick spray. Place a prepared pie crust in the bottom of the pie pan and crimp the edges.

  • In a bowl, whisk together ½ cup sugar, ½ teaspoon cinnamon, and cornstarch.

  • Add with the thawed berries and leave to stand for 10 minutes.

  • Place the berries on the prepared cake base.

  • Use a cookie cutter to cut out stars from the remaining cake base. Place the cut out cake stars on top of the cake.

  • Toss the remaining ¼ cup sugar with the remaining 1 teaspoon cinnamon.

  • Using a pastry brush, brush the melted butter over the stars. Sprinkle with cinnamon-sugar mixture.

  • Place the tart on a large tray lined with parchment or foil (catch the bubbling over the fruit).

  • Cover the cake with foil.

  • Place the cake in the oven and bake for 25 minutes. Remove the foil.

  • Bake for an additional 20-30 minutes or until filling is bubbly and crust is golden brown.

  • Let cool and enjoy!

Originally published June 8, 2016
Updated June 21, 2022

serves: 1

calories903kcal (45%)carbohydrates179G (60%)protein1G (2%)Fat23G (35%)Saturated Fatty Acids14G (70%)cholesterol60mg (20%)sodium7mgfiber1G (4%)sugar150G (167%)Vitamin A700ie (14%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.

course dessert

kitchen American

keyword July 4th holiday cake recipe

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