julia child, mastering the art of french cooking, julie powell, french cuisine

Wave Your Flag Cake

Prep Time: 20 mins.
Ready In: 4 hrs. 25 mins.

  • 1 quart strawberries, divided
  • 1 1/2 cups boiling water
  • 1 pkg. (8 serving size) JELL-O Brand Gelatin,
    any red flavor
  • Ice cubes
  • 1 cup cold water
  • 1 (12 ounce) package pound cake, cut into 10 slices
  • 1 1/3 cups blueberries, divided
  • 1 (8 ounce) tub Cool Whip Whipped Topping
  1. Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
  2. Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
  3. Refrigerate 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for ‘stripes’ of ‘flag.’ Arrange remaining 1/3 cup blueberries on whipped topping for ‘stars.’ Store leftover cake in refrigerator.

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