Description
This Strawberry Jello Flag Cake is a chilled patriotic poke cake topped with whipped topping, strawberries, and blueberries for a refreshing summer dessert.
Ingredients
Scale
- 13.25 ounces vanilla cake mix
- 1 cup water
- 1/3 cup canola oil
- 3 large eggs
- 3 ounces strawberry Jello mix
- 1 cup boiling water
- 1/2 cup cold water
- 8 ounces Cool Whip
- 1 pint blueberries
- 1 1/2 quarts strawberries
Instructions
- Preheat oven to 350°F and grease a 9×13 cake pan.
- Mix cake mix, water, oil, and eggs for 2 minutes until smooth.
- Pour batter into prepared pan and bake for 24 to 29 minutes.
- Cool cake for 15 to 20 minutes.
- Dissolve strawberry Jello mix in boiling water, then stir in cold water.
- Poke holes all over the cake with a fork.
- Slowly pour the Jello mixture over the cake.
- Cool cake completely before topping with Cool Whip.
- Arrange blueberries in the top corner to resemble stars.
- Slice strawberries and arrange in rows to create stripes.
- Refrigerate the cake for 3 to 4 hours before serving.
Notes
- Spread whipped topping gently to prevent the cake surface from crumbling.
- Refrigerate leftovers tightly covered for up to 3 days.
- Chill the cake overnight for even better flavor.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24
- Sodium: 219
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0.1
- Carbohydrates: 39
- Fiber: 3
- Protein: 4
- Cholesterol: 49