American Flag Cake
This Red, White, and Blue American Flag Cake is going to be perfect for 4th of July dessert. We start with a strawberry poke cake and then add Cool-Whip, fresh blueberries and strawberries. It's simple to make. Great for all summer picnics, Memorial Day and Labor Day too!
Servings: 12 servings
Ingredients
- 1 box White Cake Mix plus box ingredients
- 1 cup Water boiling
- 1 box 3 oz Strawberry Jello Mix
- 1/2 cup cold Water
- 8 oz Frozen Whipped Topping thawed
- 1 pint Blueberries
- 1 quart Strawberries
Instructions
- Prepare cake mix (using directions for egg whites only) in a 13x9" cake pan.
- Allow to cool for 20 minutes.
- Mix Jello mix with boiling water in a large cup.
- Add cold water and mix well.
- Poke top of your cake all over with a fork.
- Gradually pour Jello mixture over the whole cake.
- Place in refrigerator for 30 minutes to finish cooling.
- Spread whipped topping evenly over top of cake.
- Place about 5 rows of 7 blueberries each in the top left corner of the cake.
- Hull and slice your strawberries lengthwise.
- Add rows of overlapping strawberries to create the red stripes for the cake.
- Refrigerate cake for another hour before serving.
Nutrition
Calories: 276kcal | Carbohydrates: 51g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 2g | Cholesterol: 3mg | Sodium: 307mg | Potassium: 171mg | Fiber: 3g | Sugar: 30g | Vitamin A: 64IU | Vitamin C: 50mg | Calcium: 95mg | Iron: 2mg