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12 servings, 1 piece (183 g) each
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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.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Have made this cake for 16 years as an Aniversary/Canada Day BBQ tradition. Our family absolutely loves it. I tried every type of variation,including using or adding a layer of pudding or custard. All variations have been a hit. The family best takes a little longer because I make it the night before and I usually have to double the recipe. I make my own white pound cake. While it is cooling,I make the jello but I use 3 or 4 packs and reduce the water. I let that firm in the fridge while the cake is cooling. After the cake has cooled I pour the jello over the cake,cover it and let it set over night. In the morning I cover it with real whipped ***** stabilized with a small amount of sifted icing sugar and set the strawberries. The cake has never been soggy using this method. It takes a little longer but worth every morsel. Happy Canada Day.
Delicious, fun, and festive!
I love this cake and put a layer of vanilla pudding before the cool whip...it's Awesome!!