Red, White and Blue Strawberry Shortcake

118 Reviews 44 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Tara Salerno
Recipe by  Tara Salerno

“Spectacular Fourth of July Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch cake

Directions

  1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
  2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Share It

Reviews (118)

Rate This Recipe
Bette
377

Bette

This cake was GONE at the end of the day. It's very, light. I used the golden butter recipe. Also used the COOL WHIPPED FROSTING on same website. All you do is add a small package of instant vanilla pudding, 1 cup of milk, and 1 tsp vanilla to the 8 oz cool whip. You combine the pudding mix with milk and vanilla, and mix until smooth. Gently fold in cool whip until no streaks. This topping is also good for a fruit dip. It's a little more firm than just plain cool whip. I was concerned about letting the cake sit out all day with a cool whip topping, but that wasn't a problem. Everyone was able to see how festive it was -- then chowed down on it later. I will fix this every July 4th -- now a tradition in our family.

Cinnamon
213

Cinnamon

I make a similar cake every year for the 4th of July. Instead of a plain yellow cake, I use a white one and make it a jello cake, then frost with the cool whip and decorate with berries. Turns an ok cake into a winner!!

Alyson
96

Alyson

A nice cake and very pretty to look at! I used chocolate cake instead of yellow just because I think that chocolate cake with Cool Whip is one of the best flavors in the world! Don't try to skimp on the whipped cream like I did. Use the whole container, believe me its well worth it. And make sure the cake is COMPLETELY cooled before you frost it, otherwise you'll end up with a runny, sloppy mess. Although a very good tasting mess. A very yummy and easy (plus fast) cake to do.

More Reviews

Similar Recipes

Strawberry Shortcake
(300)

Strawberry Shortcake

Scrumptious Strawberry Shortcake
(266)

Scrumptious Strawberry Shortcake

Red, White, and Blue Fruit Smoothie
(52)

Red, White, and Blue Fruit Smoothie

Buttermilk Strawberry Shortcake
(53)

Buttermilk Strawberry Shortcake

Chocolate Strawberry Shortcake
(39)

Chocolate Strawberry Shortcake

Red, White and Blue Ambrosia
(25)

Red, White and Blue Ambrosia

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Buttermilk Strawberry Shortcake

>

next recipe:

Strawberry Shortcake