Happy Independence Day!

The Fourth of July is certainly going to have you either hosting a fireworks show or family day or showing up at another person’s home—but one thing is for sure—FOOD WILL BE EATEN!

Patriotism is a thing to be shared, and not only as a wife of a veteran and a mom of two military sons but more than ever as I get older do I feel a certain need to show my pride and love of this country.  I lived many years as a young teen out of the US, so maybe my perspective is a bit different from others, but calling this country MY country brings forth a duty to share my respect for the flag as a SYMBOL of a great country under God.

So while the others are grilling burgers and brats and slinging chips and dips, why not show up with a dessert that’s SURE to win in almost 100 degree temps—because to me, there’s nothing more appealing in the heat than a cold, chilled cake topped in whip cream and berries to refresh the palate! Happy 4^th!

Strawberry American Flag Poke Cake

Ingredients:

Cake:

1 boxed white cake mix

1 cup boiling water

1 3 oz box strawberry flavored Jell-o

½ cup cold water

Frosting:

1 8 oz tub Cool-Whip whipped topping

1 8 oz package cream cheese, softened

1 cup powdered sugar

1 t. vanilla

Topping:

1 pound strawberries, cut into triangles

2 cups blueberries (depending on size, may need more or less)

Directions:

Make cake as directed for a 9×13 pan.  Let cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of cake is covered. Mix together the boiling water and Jell-o until completely dissolved.  Pour in the cold water and mix well, then pour over the cake. Cover cake with plastic wrap and refrigerate for 3 hours.  Combine Cool-Whip, cream cheese, sugar and vanilla and beat until smooth.  Spread on top of cake.  Top with berries and keep in fridge until ready to serve.

Nicole Van Kirk