Description
This Red, White, and Blue American Flag Cake starts with a strawberry poke cake, then gets topped with whipped topping, fresh blueberries, and strawberries for a festive patriotic dessert.
Ingredients
- 1 box white cake mix, plus box ingredients
- 1 cup boiling water
- 1 box strawberry Jello mix
- 1/2 cup cold water
- 8 ounces frozen whipped topping, thawed
- 1 pint blueberries
- 1 quart strawberries
Instructions
1. Prepare the cake mix in a 13×9-inch cake pan according to the package directions, using the egg white instructions if available.
2. Allow the cake to cool for 20 minutes.
3. Mix the strawberry Jello mix with the boiling water in a large cup.
4. Add the cold water and mix well.
5. Poke the top of the cake all over with a fork.
6. Gradually pour the Jello mixture over the entire cake.
7. Place the cake in the refrigerator for 30 minutes to finish cooling.
8. Spread the whipped topping evenly over the top of the cake.
9. Place about 5 rows of 7 blueberries each in the top left corner of the cake.
10. Hull and slice the strawberries lengthwise.
11. Add rows of overlapping strawberries to create the red stripes of the flag.
12. Refrigerate the cake for another hour before serving.
Notes
Use fresh, dry berries so the topping stays neat.
Chill the cake well before slicing for cleaner pieces.
This cake is great for 4th of July, Memorial Day, Labor Day, and summer picnics.
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 30g
- Sodium: 307mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 2g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 3mg