Ingredients
For the Cake
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1 box white or yellow cake mix (plus eggs, water, and oil as called for)
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1 (3 oz) box strawberry jello
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1 cup boiling water
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½ cup cold water
For the Topping
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1 (8 oz) tub whipped topping (Cool Whip or homemade)
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1 pint fresh strawberries, sliced
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½ pint fresh blueberries
Optional Additions
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Fresh raspberries (for the red stripes)
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Vanilla pudding layer between cake and topping
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Gelatin-stabilized whipped cream for piping details
Instructions
Step 1: Bake the Cake
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Preheat oven and prepare cake mix according to package directions.
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Pour batter into a 9×13 inch baking dish.
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Bake as directed until a toothpick comes out clean.
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Let cool for at least 30 minutes.
Step 2: Add the Jello Layer
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In a mixing bowl, combine strawberry jello with 1 cup boiling water. Stir until dissolved.
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Add ½ cup cold water and stir again.
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Using a fork or skewer, poke holes all over the cooled cake—especially across the top.
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Slowly pour the jello mixture evenly over the cake, allowing it to soak into the holes.
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Cover and refrigerate for at least 3–4 hours, or overnight for best results.
Step 3: Decorate the Flag
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Once the cake is chilled and the jello is set, spread the whipped topping evenly over the surface.
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In the top-left corner, place blueberries in a rectangle to represent the flag’s star field.
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Arrange sliced strawberries or raspberries in horizontal rows across the cake to mimic red stripes.
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Leave the whipped topping showing between red rows for white stripes.
Notes
Always dry berries before placing on the cake to avoid watering down the whipped topping.