Easy Strawberry Jello Flag Cake (Print)
Box cake layered with strawberry Jello, berries, and cream for a fun, festive, and refreshing summer dessert.
# Ingredients:
→ Cake Base
01 -
470 grams vanilla cake mix
02 -
240 millilitres water
03 -
3 large eggs
04 -
80 millilitres canola oil
→ Jello Layer
05 -
85 grams strawberry flavoured gelatin powder
06 -
240 millilitres boiling water
07 -
120 millilitres cold water
→ Topping
08 -
225 grams whipped cream
09 -
475 millilitres blueberries
10 -
1.4 litres strawberries
# Steps:
01 -
Wash and thoroughly dry strawberries and blueberries. Gather and prepare all required ingredients.
02 -
Combine vanilla cake mix, water, canola oil, and eggs in a large bowl. Mix until smooth using package directions.
03 -
Pour batter into a greased 23 x 33 cm baking pan. Bake according to package instructions until cake is lightly golden and a toothpick inserted comes out clean.
04 -
Remove cake from oven and allow to cool in the pan for 15 to 20 minutes.
05 -
Whisk strawberry gelatin with boiling water in a heatproof bowl until dissolved. Stir in cold water until fully combined.
06 -
Using a fork, poke holes evenly across the surface of the warm cake.
07 -
Slowly pour the gelatin mixture evenly over the cake, allowing it to absorb into the holes. Let cake cool completely.
08 -
Using a spatula, gently spread whipped cream evenly over the cooled cake.
09 -
Arrange blueberries in rows on the top left corner to form the stars section. Stem and slice strawberries lengthwise, then lay in even rows to create red stripes.
10 -
Cover the decorated cake and refrigerate for 3 to 4 hours. Slice and serve chilled.
# Notes:
01 -
To make gluten-free, substitute with a suitable gluten-free cake mix and follow its specific batter preparation instructions.
02 -
When spreading whipped cream, apply gently to avoid crumbling the cake’s surface.
03 -
Store cake, covered, in the refrigerator for up to 2 to 3 days.