Dessert

Canadian Flag "Cake"

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average rating

472

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prep time

15 min

total time

4 hr 30 min

makes

12 servings, 1 piece (183 g) each

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video by: kraft

recipe by: kraft

What You Need

1 pkg. (298 g) prepared pound cake, cut into 12 slices

2 cups boiling water

2 pkg. (85 g each) Jell-O Strawberry Jelly Powder

3 cups ice cubes

3 cups sliced fresh strawberries, divided

2 cups thawed Cool Whip Whipped Topping

Make It

COVER bottom of 13x9-inch dish with cake slices; set aside.

ADD boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 3 to 5 min. or until ice is melted. Remove any unmelted ice. Stir in 1 cup strawberries; pour over cake. Refrigerate 15 min. Cover with Cool Whip.

REFRIGERATE 4 hours or until jelly is firm. Arrange remaining berries over dessert to resemble the Canadian flag.

kraft kitchens tips

Variation

You can also quick-set the jelly using frozen sliced strawberries. Dissolve the jelly powders in boiling water as directed. Add 1 cup each frozen strawberries and ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Continue as directed, decorating with 2 cups sliced fresh strawberries.

How to Decorate Dessert

Using a toothpick, trace a maple leaf pattern on top of dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.

Canada Flag Cake, Click here .

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rating

Great light dessert that surprises everyone!
posted by sjanveaux | on 5/13/2013

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great recipe I make this every july as we go strawberry picking and then i make this. It is awesome. Also great with a blueberry strawberry topping.
posted by oreotak | on 12/26/2012

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The first few times I made this I found that while it was delicious and looked awesome from the top, the jello saturated the cake and made it mushy and sloppy looking. So this year, I tried something different: I followed the recipe to the letter, EXCEPT, I added one envelope of unflavoured gelatin to the jello powders when I added the boiling water. This gave it a little extra gelling boost and voila, no saturation, just an appetizing result and a pretty presentation when it was cut into.
posted by lyndajane | on 7/1/2012

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I have been making this cake for years--it is one of our Canada Day traditions. For people who have issues with soggy pound cake, I have found that cubing angel food cake in its place creates a nicer texture. The angel food cake does not soak up the jello in the same way.
posted by dhart67 | on 6/30/2012

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Looks great but pound cake got soggy and tasted gross. Making again this year but just jello, coolwhip and strawberries.
posted by newatthis | on 6/29/2012

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Easy to make and everyone was impressed!
posted by a cook | on 6/27/2012

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I save a lot of calories by using sugar-free strawberry Jell-o, light Cool Whip and Angel Food Cake. A light and lovely summer dessert idea!
posted by lmcshane | on 6/20/2012

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we make this every canada day my husband LOVES it and he is not a dessert eater
posted by oreotak | on 7/9/2011

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really easy to make and really easy to eat! I used raspberries instead of strawberries, my maple leaf didn't look as much like a maple leaf, but it was delicious.
posted by Puff the magic kitten | on 7/5/2011

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Nice & light cake Had problems making the flag. The tooth pick tracing doesn't work on thawed cool whip. I am not sure how this worked for everyone. Any ideas?
posted by IrisSpitula | on 7/4/2011