Easy Strawberry Jello Flag Cake (Print-Friendly Format)
Vanilla cake with strawberry Jello, whipped cream, and fresh berries. Light, festive, and easy for any celebration.
# Required Ingredients:
→ Cake Base
01 -
468 g vanilla cake mix
02 -
240 ml water
03 -
3 large eggs
04 -
80 ml canola oil
→ Jello Infusion
05 -
85 g strawberry gelatin dessert mix
06 -
240 ml boiling water
07 -
120 ml cold water
→ Topping and Decoration
08 -
225 g whipped cream
09 -
475 ml fresh blueberries
10 -
1.4 litres fresh strawberries
# How to Make It:
01 -
Wash and dry the strawberries and blueberries thoroughly before use.
02 -
In a large mixing bowl, combine vanilla cake mix, water, canola oil, and eggs. Mix until smooth, following cake mix package instructions.
03 -
Pour the batter into a greased 23 x 33 cm cake pan. Bake according to package directions, then allow to cool for 15 to 20 minutes.
04 -
In a bowl, dissolve strawberry gelatin dessert mix in boiling water, stirring until fully dissolved. Add cold water and mix well.
05 -
Using a fork, evenly poke holes over the entire surface of the warm cake. Slowly pour the prepared gelatin mixture over the cake, letting it soak in completely. Let the cake cool fully.
06 -
Spread whipped cream evenly across the surface of the cooled cake using a spatula. Apply gently to avoid disturbing the cake’s surface.
07 -
Arrange blueberries in 5 or more neat rows in the top left corner of the cake. Stem and slice strawberries lengthwise and arrange in rows to form red stripes across the remaining cake surface.
08 -
Cover the cake and refrigerate for 3 to 4 hours until well-chilled before slicing and serving.
# Additional Information:
01 -
For a gluten-free alternative, substitute the vanilla cake mix with a certified gluten-free variety, adjusting wet ingredients if needed according to manufacturer’s guidelines.
02 -
When spreading whipped cream, use a light hand and a flexible spatula to prevent the cake from crumbling.
03 -
Store covered in the refrigerator for up to 2-3 days to maintain freshness.