Stars and Stripes Grand Finale Cake

4.8
(4)

This beautiful red, white, and blue cake is perfect for any 4th of July gathering. This fun recipe is a great make ahead dessert; strawberries, blueberries, whipped cream, and angel food cake are layered and refrigerated to set overnight. The cake can be made with any macerated fruit.

1
Prep Time:
45 mins
Additional Time:
8 hrs
Total Time:
8 hrs 45 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 2 pints fresh strawberries, hulled and sliced

  • ½ cup white sugar

  • 1 (.25 ounce) envelope plain unflavored gelatin

  • 2 pints fresh blueberries

  • ½ cup white sugar

  • 1 (.25 ounce) envelope plain unflavored gelatin

  • 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick

  • 2 (8 ounce) tubs frozen whipped topping, thawed

Directions

  1. Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.

  2. In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.

  3. Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.

  4. Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.

  5. The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.

  6. Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.

Nutrition Facts (per serving)

278 Calories
8g Fat
51g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 278
% Daily Value *
Total Fat 8g 10%
Saturated Fat 6g 32%
Sodium 295mg 13%
Total Carbohydrate 51g 18%
Dietary Fiber 3g 9%
Total Sugars 25g
Protein 4g
Vitamin C 30mg 151%
Calcium 65mg 5%
Iron 1mg 3%
Potassium 141mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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