Cool Summer Dessert With a Flair

     We hang the flag out on Memorial Day and decorate the house in patriotic red, white, and blue. The theme remains until Labor Day~or a few days later. One of our favorite desserts to serve on any one of the holidays falling during this time of year is our "Stars and Stripes" refreshing cake.
     When our friends came for Memorial Day, I whipped this up quickly~a major feat for me. It combines the refreshing chill of a fruit-filled gelatin with the traditional makings of a shortcake. All in a 9X13 easy to carry and serve-many size.
     Hope you like it as well as we do.

2 containers of strawberries
1 and 1/3 Cup of blueberries
1 large pkg. of Strawberry Jello to serve 8
1 10 or 12 oz loaf of angel food cake (or pound cake if you can't find angel food in loaf size) cut into 10 slices
1 and 1/2 Cups of boiling water
1 Cup of cold water
1 tub (8 oz) of thawed COOL WHIP whipped topping

Slice 1 cup of the strawberries and halve enough of the rest of the strawberries so that you will have three long rows of strawberry stripes across the bottom and two short rows of strawberries (as the picture above the cake I'm working on shows). The halved strawberries will come out to about 16 or more strawberries. You want to try and get the strawberries about the same size, giving them an even look.

Stir boiling water into gelatin in a bowl until completely dissolved. Mix in cold water and enough ice cubes to make 2 cups. Stir into gelatin until ice is melted. Then refrigerate about 15 minutes until gelatin is slightly thickened.

Slice up the angel food cake and line the bottom of the 9x13 dish.

Stir sliced strawberries and 1 cup of the blueberries into gelatin. Spoon mixture over cake.

Refrigerate covered for 4 hours or until firm.

Spread COOL WHIP over gelatin. Arrange strawberry halves and blueberries on top to create flag.

Serves 16 small pieces. More like 10 in our family.

From My Heart to Yours,

Linking with Ann Kroeker at Food on Fridays

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