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
- 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
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.
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