Flag Cake – Cool Whip And Sara Lee

This Flag Cake is a cheerful, no-bake dessert perfect for Fourth of July celebrations or summer gatherings. It combines the rich, buttery flavor of thawed Sara Lee pound cake with the bright acidity of fresh strawberries and blueberries. The layers are bound together by light, fluffy Cool Whip, creating a refreshing treat that requires zero oven time. The visual appeal comes from arranging halved strawberries and blueberries on top to mimic a flag design, making it as beautiful as it is delicious. It&# 226;ÂÂs simple to assemble, requires minimal ingredients, and offers a satisfying balance of sweet and tart flavors. Serve chilled for the best texture.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 15

Calories: 4.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Flag Cake is a cheerful, no-bake dessert perfect for Fourth of July celebrations or summer gatherings. It combines the rich, buttery flavor of thawed Sara Lee pound cake with the bright acidity of fresh strawberries and blueberries. The layers are bound together by light, fluffy Cool Whip, creating a refreshing treat that requires zero oven time. The visual appeal comes from arranging halved strawberries and blueberries on top to mimic a flag design, making it as beautiful as it is delicious. It&# 226;ÂÂs simple to assemble, requires minimal ingredients, and offers a satisfying balance of sweet and tart flavors. Serve chilled for the best texture.

Ingredients

1 (10.75 oz.) frozen Sara Lee Pound Cake, thawed
2 pints fresh strawberries, hulled
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 1/3 cups fresh blueberries

Directions

1
Slice 1 cup of the strawberries and set aside.
2
Halve the remaining strawberries and set aside.
3
Cut the thawed pound cake into 10 even slices.
4
Line the bottom of a 12x8 inch baking dish with the pound cake slices.
5
Spread the 1 cup of sliced strawberries evenly over the cake layer.
6
Spread the thawed Cool Whip evenly over the strawberries.
7
Sprinkle 1 cup of the blueberries over the whipped topping.
8
Arrange the strawberry halves and remaining 1/3 cup of blueberries on top to create a flag design.
9
Refrigerate until ready to serve.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 4.1kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.7mg1%
Total Carbohydrate 0.9g1%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, assemble the cake a few hours before serving to allow the flavors to meld and the whipped topping to firm up slightly.

Ensure the pound cake is fully thawed before slicing to prevent crumbling.

This dessert is not vegan as it contains dairy-based whipped topping and pound cake. For a vegan version, substitute with a vegan pound cake and coconut-based whipped topping.

Store covered in the refrigerator for up to 2 days. The cake may become soggy if stored longer.

Keywords: flag cake, patriotic dessert, no bake, pound cake, cool whip, strawberries, blueberries, fourth of july, summer dessert, layered cake, berry dessert, easy dessert, party food, thawed cake, whipped topping, dessert bar, red white blue, make ahead, chilled dessert

Read it online: https://www.chefs-mate.com/recipe/flag-cake-cool-whip-and-sara-lee/