Flag Cake Dessert-Charcuterie Board (Edit recipe)

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Need a festive and easy dessert for your July 4th celebration? Try this Flag Cake Dessert Charcuterie Board — it’s patriotic, pretty, and perfect for sharing! Build your flag with bite-sized pieces of white cake (store-bought, homemade, low-carb, sugar-free, even PSMF angel food cake — anything goes!). Alternate rows of cake and fresh strawberries, then place fresh blueberries in the top-left corner to create that classic flag look. Serve it up with a silky chocolate fondue or some chocolate sauce for the ultimate dip-worthy treat!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 10

Ingredients

Cake

1 Gluten-Free Vanilla Cake Mix - Bob's Red Mill, (any white cake mix)
1.5 cups Strawberries
1 cup Blueberries

Chocolate Sauce

0.5 cup Heavy Whipping Cream
0.25 cup Dutch Processed Cocoa Powder
0.25 cup Powdered Monkfruit Sweetener - Lakanto
2 oz Sugar-Free Dark Chocolate Chips
0.5 tsp Pure Vanilla Extract
1 Salt, (pinch)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bake or buy a white cake and let it cool completely. Slice it into small, uniform bite-sized cubes for easy serving and dipping.
Use a large rectangular board or tray to resemble the shape of the American flag. A wooden charcuterie board, large white platter, or even a baking sheet lined with parchment works well.
In the top-left corner of your board, arrange the fresh blueberries in a compact square or rectangle. This will represent the “stars” portion of the flag.
Starting to the right of and below the blueberries, alternate rows of strawberries and cake cubes to form the flag’s stripes. Begin with a row of strawberries. Then a row of cake cubes
Continue alternating until the board is filled, typically ending with strawberries (7 red rows and 6 white rows is a good guide if space allows)
Add Dipping Sauce (Optional but Delicious).
Make chocolate sauce: In a small saucepan over medium heat, whisk together heavy cream, cocoa powder, sweetener, and salt until smooth.
Bring to a gentle simmer, stirring constantly for 2–3 minutes.
Stir in chopped sugar-free chocolate until melted and silky.
Remove from heat and stir in vanilla extract.
Let cool slightly—sauce will thicken more as it cools.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	90
Fat:	7 g
Carbohydrates:	11 g
Protein:	2 g
Cholesterol:	16 g
Sodium:	4 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.