No-Bake 4th of July Flag Cake!
This easy flag cake tastes light and fruity, and looks festive too. A fun, patriotic treat!
Do you like jello and fruit? Might as well add some cake into the equation, right?!
I am a big fan of angel food cake and pound cake, so it was a hard decision to decide between the two. I think this cake is great with either. I ended up choosing angel food this time. It was also very difficult not to start stuffing my face with that angel food cake loaf there. I could eat that whole loaf in no time at all. Mmm. I’m sure you could make your own pound cake or angel food cake for this recipe, but it is super easy and fast (and requires no oven) to buy one from your local grocery store.
I actually had raspberry jello in my pantry that I needed to use up, so this was perfect timing for me. The raspberry jello works great, but you can use any red-colored jello in this recipe. Find coupons.
Cut the loaf into 10 equal slices and arrange them to cover the bottom of your pan. Then you just spoon the jello and fruit mixture over the slices. This cake doesn’t take long to make, but you do need to plan for around 4 hours of chilling time to let the jello set up.
The flavored jello soaks into and surrounds the yummy cake slices. Plus, there’s all of that delicious fresh fruit on there! Once the jello is set, spread on the whipped cream and add more fruit on top. If you are not going for a red, white, and blue theme, you can use sliced bananas in place of the blueberries. Yum!
Ingredients
- 2 1/2 pounds fresh strawberries, rinsed and hulled, divided
- 1 1/2 cups boiling water
- 1 (6 ounce) package any red Jell-O
- 1 cup cold water
- ice cubes
- 1 loaf pound cake or angel food cake
- 1 1/3 cup fresh blueberries, divided
- 1 (8 ounce) container whipped topping, thawed
Instructions
- Slice about 1 cup of the strawberries. Halve the remaining 3 cups of strawberries and set aside.
- In a large bowl, stir boiling water into dry Jell-O mix for at least 2 minutes, until completely dissolved. To the 1 cup of cold water, add enough ice cubes to measure 2 cups. Stir cold water and ice into the Jell-O and stir until ice is melted. Refrigerate for about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
- Meanwhile, cut the cake loaf into 10 equal slices and line the bottom of a 9x13 pan with the slices.
- Add sliced strawberries and 1 cup of blueberries to the thickened Jell-O; stir gently. Spoon the Jell-O mixture over the cake slices, trying to distribute the mixture evenly. Refrigerate 4 hours, until firm.
- Spread the whipped topping over the Jell-O cake. Arrange strawberry halves on top to make the stripes of the flag. Use the remaining 1/3 cup blueberries to the square of stars for the flag. Keep chilled until serving.
This recipe is in my family cookbook; I do not know the original source.
