Celebrate the 4th of July with a patriotic flag cake made from a box mix and strawberry Jello. This poke cake, topped with whipped cream and fresh berries, is such a refreshing dessert and so easy to make!
Gather ingredients, and prep berries by washing and drying.
Mix together the cake mix, water, canola oil, and eggs, and mix it according to package directions.
Then pour the cake batter into a greased 9×13 cake pan, and bake according to package directions.
After baking, allow the cake to cool for about 15 to 20 minutes.
Meanwhile, mix the Jello mix with boiling water.
Then add the cold water, continuing to mix well, 'til the Jello mix is fully dissolved.
Poke the top of your cake all over with a fork, creating small holes all over the top of the cake.
Slowly pour the Jello mixture over the entire cake, and allow the cake to finish cooling.
Using a spatula, spread whipped cream evenly over the entire cake.
Add 5 or more rows of blueberries to the top left corner of the cake.
Stem and slice the strawberries length wise; then add rows of strawberries to create the red stripes for your cake. I had enough room to add 4 rows of strawberries to my cake.
When you're done decorating, cover and chill your Fourth of July cake for 3 to 4 hours before serving.
Notes
Gluten-Free -You can use a gluten-free cake mix in place of a regular cake mix; just keep in mind cake batter ingredients may vary, depending on the cake mix you use.Careful when spreading the whipped cream on top of the cake - Some cake mix cakes are so light and fluffy, the top will easily crumble and spread with the whipped cream. Go easy with the spatula.Storage -Jello cake should keep for 2 to 3 days, but you'll need to cover it and keep it in the refrigerator when not serving.