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Stars and Stripes Grand Finale Cake
Stars and Stripes Grand Finale Cake
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Prep Time:
45 minutes
Total Time:
525 minutes
Impressive 4th of July cake made with strawberries, blueberries, whipped cream, and angel food cake. Layer, chill overnight, and serve with sparkler cake candles.
Ingredients:
  • 2 pints fresh strawberries, hulled and sliced
  • 0.5 cup white sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 pints fresh blueberries
  • 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
  • 2 (8 ounce) tubs frozen whipped topping, thawed
Instructions:
  • Combine half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Let sit at room temperature for 15 minutes to enhance flavors and dissolve the sugar and gelatin. Microwave for 2 minutes until gelatin is dissolved. Stir in the remaining strawberries.
  • In a separate bowl, gently crush 1 cup of blueberries with a fork. Add 1/2 cup of sugar and 1 envelope of gelatin, then let it sit at room temperature to blend flavors. Microwave for 2 minutes to melt the gelatin, stir well, and gently fold in the rest of the blueberries.
  • Line the springform or tall, removable bottom tube pan tightly with aluminum foil to prevent any juices from leaking out.
  • Spread the strawberry mixture evenly in the cake pan. Layer slices of angel food cake on top, fitting them tightly. Cover with one container of whipped topping. Add another layer of angel food cake, then pour the blueberry mixture over it. Top with a final layer of angel food cake and spread the remaining whipped topping on top.
  • Cover the cake with foil, place a baking sheet on top, then flip it over and press down gently. Use pie weights, dry beans, or rice to weigh it down. Refrigerate for 8 hours or overnight.
  • 1. Immerse a kitchen towel in steaming hot water, squeeze out any excess water, and drape the towel around the cake pan; allow it to rest for 1 minute. Remove the towel. Holding the pan and plate securely, gently sway the cake from side to side to loosen it from the pan. Detach the springform ring cautiously, or pull back the edges of the tube pan. Avoid applying too much pressure to release the cake. If it still sticks, redo the process with the warm towel.

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