Ingredients for Canada Flag Cake
- Poundcake
- 1 cup boiling water
- Strawberry Gelatin
- 2 cups ice cubes
- Fresh Strawberries
- Cool Whip Topping
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How to Make Canada Flag Cake
- Prepare a 13x9 inch baking pan by lining the bottom with slices of pound cake (approximately 1 13x9 inch pound cake).
- Set aside the prepared pan.
- In a large bowl, combine the dry contents of two 3-ounce packages of strawberry jelly powder. Gradually whisk in 1 cup of boiling water for at least 2 minutes until completely dissolved and smooth.
- Add 2 cups of ice cubes to the jelly mixture.
- Stir for 3-5 minutes, or until the mixture thickens to a spreadable consistency.
- Remove any unmelted ice cubes.
- Gently fold in 1 cup of sliced fresh strawberries.
- Evenly spoon the strawberry jelly mixture over the pound cake slices in the prepared pan.
- Refrigerate for 15 minutes to allow the jelly to begin to set.
- Spread 2 cups of whipped topping or whipping cream evenly over the set jelly layer.
- Refrigerate for at least 4 hours, or until the jelly is completely firm.
- Arrange the remaining 2 cups of sliced fresh strawberries on top of the whipped cream to create the Canadian flag design (red on top, white underneath).
- Refrigerate until ready to serve. Store leftover cake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
67g
Fat
44g
Carbs
11g
