"Spectacular Fourth of July Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too." — Tara Salerno
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1 (18.25 ounce) package
yellow cake mix
1 (8 ounce) container
frozen whipped topping, thawed
blueberries, rinsed and drained
fresh strawberries, rinsed and sliced
This cake was GONE at the end of the day. It's very, light. I used the golden butter recipe. Also used the COOL WHIPPED FROSTING on same website. All you do is add a small package of instant vanilla pudding, 1 cup of milk, and 1 tsp vanilla to the 8 oz cool whip. You combine the pudding mix with milk and vanilla, and mix until smooth. Gently fold in cool whip until no streaks. This topping is also good for a fruit dip. It's a little more firm than just plain cool whip. I was concerned about letting the cake sit out all day with a cool whip topping, but that wasn't a problem. Everyone was able to see how festive it was -- then chowed down on it later. I will fix this every July 4th -- now a tradition in our family.
Not a bad cake. I took someones advice who reviewed this cake as well an added a packet of instant vanilla pudding to the whipped topping. Definatley gave it a better taste and a firmer texture. Would make this again with the added pudding!
I make a similar cake every year for the 4th of July. Instead of a plain yellow cake, I use a white one and make it a jello cake, then frost with the cool whip and decorate with berries. Turns an ok cake into a winner!!
A nice cake and very pretty to look at!
I used chocolate cake instead of yellow just because I think that chocolate cake with Cool Whip is one of the best flavors in the world!
Don't try to skimp on the whipped cream like I did. Use the whole container, believe me its well worth it. And make sure the cake is COMPLETELY cooled before you frost it, otherwise you'll end up with a runny, sloppy mess. Although a very good tasting mess.
A very yummy and easy (plus fast) cake to do.
This is a fun and festive dessert that is easy to make. I ended up only needing about half of the fruit called for. Because my strawberries were so big, I needed to slice the strawberries thinner (in half and then in thirds) to be able to make 6 red stripes. If you have to slice the strawberries more than just in half, it helps to slice off some of the inside flesh. This helps the strawberries to lie flat so that only the outer red skin shows hiding the paler fleshy part. Nothing terribly unique about the taste, but still yummy enough and very patriotic. Kids loved it and can help in the decorating process.
I have used a similar recipe for years. I use a white cake mix. Poke holes in cake with a wooden skewer and pour 1 package prepared instant red jello, such as rasberry, cherry or strawberry over cake. Prepare only with 1 cup of hot water cooled. Frost with real whipped cream or Cool Whip. Deocorate with Blueberries for the stars and ether strawberries or red rasberries for the stripes. I bake it for the 4th of July and always get raves. Very Moist.
It's good but too much cake and not enough strawberries. The next time I made it I sliced the cake in half longways to make a layer. I poured strawberry glaze and put a layer of sliced strawberries and blueberries. Placed the top layer of cake and finished with whipped cream, blueberries and strawberries to make look like a flag. My family and friends loved it!
This is one of my favorite recipes during this time of the year. The only thing that I do differently is to use an already made pound cake (we like Sara Lee). We decorate it the same way...just smaller (since there are only 3 of us.) Thanks for a reminder and a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Red, White and Blue Strawberry Shortcake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 50
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