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Strawberry Jello Flag Cake

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This Strawberry Jello Flag Cake is a chilled berry poke cake with fluffy topping, fresh fruit, and a festive flag design.

Ingredients

Scale
  • 13.25 ounces vanilla cake mix
  • 1 cup water
  • 1/3 cup canola oil
  • 3 large eggs
  • 3 ounces strawberry Jello mix
  • 1 cup boiling water
  • 1/2 cup cold water
  • 8 ounces Cool Whip
  • 1 pint blueberries, rinsed and dried
  • 1 1/2 quarts strawberries, rinsed and dried

Instructions

  1. Heat the oven to 350°F and coat the bottom of a 9×13 cake pan with nonstick spray.
  2. Add the cake mix, water, canola oil, and eggs to a large bowl.
  3. Beat the batter on medium speed for 2 minutes, then spread it evenly in the prepared pan.
  4. Bake for 24 to 29 minutes, or until the center tests done with a toothpick.
  5. Let the cake rest for 15 to 20 minutes.
  6. Combine the strawberry Jello mix with 1 cup boiling water and stir until smooth.
  7. Pour in 1/2 cup cold water and mix again until fully blended.
  8. Use a fork to make holes across the top of the warm cake.
  9. Pour the strawberry gelatin mixture slowly over the cake so it soaks into the holes.
  10. Allow the cake to cool completely.
  11. Spread the Cool Whip gently over the cooled cake.
  12. Place blueberries in the upper left corner to form the blue field.
  13. Slice the strawberries lengthwise and arrange them in rows to make the red stripes.
  14. Cover and refrigerate for 3 to 4 hours before slicing and serving.

Notes

  • Use a light touch when spreading the whipped topping so the cake surface stays smooth.
  • Keep the cake covered in the refrigerator for 2 to 3 days.
  • Fresh berries give the cleanest flag design and the best texture.

Nutrition

Keywords: Strawberry Jello Flag Cake, strawberry jello cake, flag cake, poke cake, 4th of July dessert

Find it online: https://thekitchenfinesse.com/2026/05/03/strawberry-jello-flag-cake/