Independence Day Flag Cake

Photo: Sabrina Snyder

INGREDIENTS:

• 1 box White Cake Mix
• 16 ounces Cool Whip
• 1 pint blueberries
• 2 pounds strawberries

DIRECTIONS:

1. Bake the white cake mix according to the box directions in a 9×13 baking pan then cool on a wire rack.
2. Frost with a tub of cool whip then place back into the freezer for at least one hour.
3. Decorate with blueberries and strawberries as shown in the photograph, with the blueberries making the stars and the strawberries making the stripes.

Keep the strawberries sliced in half so they release less liquid this way, which will keep the top of the cake looking beautiful longer. If you slice the strawberries thinly, be sure to dry the slices very, very well with a paper towel and serve the cake immediately after decorating.

You can also make this cake a layer cake if you would like. To do this line your baking pan with parchment paper to easily remove the cake from the pan and carefully remove the completely cooled cake from the baking pan.  

Slice horizontally through the middle of the cake and add the bottom layer back into the pan.

Fill with buttercream frosting (adding fresh berries to the middle here would be delicious too) and top with the top layer of the cake before frosting and decorating.

Be sure not to add too thick of a layer of frosting in the middle as you won’t have space in the baking pan for the rest of the decorations.

*This recipe is from Sabrina Snyder and was first published on dinnerthendessert.com.

Got a favorite recipe? Send it to us and we'll feature it in the Edmonson Voice! It's free to send, just email it to: [email protected].