16.25ozwhite cake mixalong with the ingredients called for on the back of the box, normally vegetable oil, 2-3 eggs, and water
3ozberry blue jellounprepared
8ozCool Whipor whipped topping
Preheat oven to 350°F or as directed on cake mix package instructions.
Beat together cake mix, eggs, oil, and water following the instructions and quantities indicated on cake mix package.
Pour cake batter into a greased 9x13 glass baking dish and bake according to instructions (approximately 30 minutes).
Allow the cake to cool for 5-10 minutes while you prepare the jello.
For each of the colors of jello - mix 3 oz. with 1 cup of boiling water and stir until dissolved. Then add 1 cup ice water and stir until combined.
Use the handle of a wooden spoon or a chopstick to poke holes all over the cake.
Alternate rows of blue and red jello liquid, drizzling it heavily over the holes in the cake; you will not need to use all of the jello.
Once the cake has cooled completely, gently top with the thawed Cool Whip.
Place blueberries neatly into one top left corner of the cake. Slice strawberries into 1⁄8” slices and place them in rows across the whole cake (except for the blueberry corner), overlapping each slice slightly.
Refrigerate for 2 hours before serving. Slice into 20-24 pieces and serve.
For a truly red, WHITE, and blue cake, be sure to use egg whites only when mixing up the cake mix. Egg yolks will make the cake mix more yellow.
You really only need 1.5 oz. of each flavor of Jell-o. If you add too much of the liquid jello, it starts to puddle on the bottom of the cake. Use the leftover jello to make jello cups or other festive jello treats.
When slicing the strawberries, first cut off the stem and then slice into even slices, about 1⁄8”-1⁄4” thick. Use the center slices only for the most similar size and shape pieces when overlapping. Choose strawberries that are all similar in size so that the slices placed as stripes are uniform.