Description
A vibrant, patriotic dessert celebrating the U.S. flag with layers of vanilla cake soaked in strawberry Jell-O syrup and topped with blueberries and strawberries.
Ingredients
1 box white cake mix
1 cup boiling water
3 large eggs
1/2 cup vegetable oil
1 box (3 oz) strawberry Jell-O
6–8 oz whipped topping
2 cups fresh blueberries
2 cups fresh strawberries, sliced
Instructions
Preheat oven to 350°F (175°C)
Prepare cake mix as per package instructions using 1 cup boiling water, 3 eggs, and 1/2 cup oil
Pour into a greased and floured 9-inch round or rectangular pan
Bake for 25–30 minutes, until a toothpick inserted in center comes out clean
Let cake cool completely
Mix strawberry Jell-O with 1 3/4 cups boiling water until dissolved
Cool syrup to room temperature
Brush Jell-O syrup over top and sides of cooled cake
Chill cake for 30 minutes
Top with whipped topping
Arrange blueberries in clusters on one half to represent the blue field
Place strawberry slices horizontally in rows on remaining half to form red stripes
Add extra blueberries for decorative accents
Refrigerate until serving
Notes
Use halal-certified toppings and gelatin-free Jell-O if desired
Cake can be made ahead and stored in fridge for up to 3 days
Substitute fresh blueberries with blueberry Jell-O syrup for a vegan option
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 45g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg