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Cake - Canada Day Flag Cake

Source of Recipe

canadian living magazine


Recipe Introduction

I just love make this cake every Canada Day. It is very impressive looking and easy to make. It Tastes Great too. The first time I made it I followed the recipe to the letter. I now vary it and don't often use the named brands. I also put a lot more berries in my cake. Now when I make this cake I use real whipped cream instead of Cool whip. I used sugar free jello as well and I use double the strawberries that are called for. I put all of the ingredients together the night before except for the whipped cream and flag decoration on top. I do the whipped cream and final decorating a few hours before serving. This recipe is LC friendly if you don't eat the cake layer on the bottom.

List of Ingredients

Canadian Flag Cake

1 Sara Lee Pound Cake, cut into 16 slices (You could use any kind of plain white cake or even an angel food cake instead of the pound cake)
2 pk Jello Strawberry Jelly Powder (I like to use sf jello)
2 c Boiling water
3 c Ice cubes
3 c Sliced strawberries (about 1 1/2 lbs) (Feel free to use more berries if you like)
1 Tub Cool Whip Whipped Topping (I prefer to use real whipped cream)





Recipe

Line bottom of 13x9 inch baking dish with pound cake slices. Dissolve jelly powder in boiling water; add ice cubes until slightly thickened about 3 to 5 minutes. Remove any unmelted ice cubes. Stir in 2 cups sliced strawberries. Pour over cake slices. Spread whipping topping on top of jelly mixture. Chill for 2 hours. Garnish with remaining 1 cup sliced strawberries to resemble Canadian flag. Tip: Cut out pattern of maple leaf. Place in center of cake, trace leaf pattern using a toothpick. Place a strawberry tip in each point and arrange strawberries in leaf shape. Yield: 15 serving