Stars and Stripes Grand Finale Cake

This patriotic red, white, and blue stars and stripes grand finale cake recipe features strawberries, blueberries, whipped cream, and angel food cake.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 278 Calories

Ingredients

• 2 pints fresh blueberries
• 2 pints fresh strawberries, hulled and sliced
• 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
• 0.5 cup white sugar

Recipe Instructions

Step 1

Combine ½ strawberries, ½ cup sugar, and 1 envelope gelatin in a microwave-safe bowl; set aside at room temperature to allow juices to develop, sugar to dissolve, and gelatin to soften, about 15 minutes. Microwave on full power until gelatin has dissolved, about 2 minutes. Stir to blend in gelatin; mix in remaining ½ strawberries.

Step 2

Mash 1 cup blueberries with the back of a fork in a separate microwave-safe bowl; stir in remaining ½ cup sugar and remaining 1 envelope gelatin. Set aside at room temperature to allow juices to develop, sugar to dissolve, and gelatin to soften, about 15 minutes. Microwave on full power until gelatin has dissolved, about 2 minutes. Stir to blend in gelatin; mix in remaining blueberries.

Step 3

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

Step 4

Pour strawberry mixture into the bottom of the prepared pan; cover completely with 1 layer angel food cake, tearing or cutting slices to fit in a tight layer. Spread 1 container whipped topping over cake layer; cover completely with 1 layer angel food cake. Pour blueberry mixture over top; cover completely with 1 layer angel food cake. Spread remaining 1 container whipped topping over cake layer; cover completely with 1 layer angel food cake. The cake will be higher than the edges of your pan.

Step 5

Lay a large piece aluminum foil over cake; place a baking sheet on top. Invert cake; press cake firmly onto the baking sheet. Weigh down cake pan using pie weights or bags of dry beans or rice; refrigerate 8 hours to overnight.

Step 6

Invert cake; remove baking sheet and aluminum foil. Place a cake plate over cake; invert.

Step 7

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 sticks, repeat hot towel procedure.