Description

This vibrant patriotic dessert transforms a classic vanilla sponge into an exceptionally moist treat using a strawberry gelatin infusion. Topped with a smooth whipped layer and fresh fruit arranged in a stunning flag design, it is as visually impressive as it is delicious.

Ingredients

13.25 ounces vanilla cake mix
1/3 cup canola oil
3 large eggs
1 cup water (for cake batter)
3 ounces strawberry gelatin mix
1 cup boiling water
1/2 cup cold water
8 ounces whipped topping
1 pint fresh blueberries
1.5 quarts fresh strawberries

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Instructions

Preheat your oven to 350°F (175°C) and grease the bottom of a 9×13 inch baking pan.
Combine the cake mix, 1 cup water, oil, and eggs in a large bowl and mix on medium speed for two minutes.
Pour the batter into the pan and bake for 24 to 29 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool for 15 to 20 minutes. Dissolve the strawberry gelatin in 1 cup of boiling water, then stir in 1/2 cup of cold water.
Using a fork or whisk tine, poke holes across the surface of the warm cake at one-inch intervals.
Slowly pour the gelatin mixture over the cake, ensuring it absorbs into the holes, then let the cake cool completely at room temperature.
Use an offset spatula to spread the whipped topping in an even layer over the cooled cake.
Create a blueberry rectangle in the top-left corner and arrange sliced strawberries in horizontal rows to create the flag pattern.
Refrigerate the cake for at least 3 to 4 hours to allow the gelatin to set before serving.

Notes

For the best absorption, ensure the cake is still slightly warm when you apply the gelatin infusion. If you find your fruit is releasing too much moisture, gently pat the berries dry with a paper towel before placing them on the whipped topping to maintain a pristine white surface.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American