Red, White & Blue: Festive Berry Cake

The perfect addition to any celebration, this cake is especially quick and easy if you sneak in some pre-made ingredients.

The recipe itself calls for pre-made cake mix or a pre-made cake (many stores sell plain sheet pound cakes), but you could also use a homemade recipe for the cake itself. Click here to see a simple recipe from Joy of Baking, and follow the same steps as in the recipe after the cake is finished baking (letting it cool completely, etc.).

This recipe makes a 9x13 cake, but you can always double the recipe if you’ve got a lot of people to feed – this cake is sure to go quickly!

Berry Cake

Ingredients:

• 1 package (18.25 ounces) of yellow cake or a large pre-made pound cake (or use your own recipe – enough to fill a 9x13 pan)
• 1 8-ounce container of frozen whipped topping, thawed
• 1 3.5-ounce package of instant vanilla pudding
• 1 teaspoon vanilla
• 1 pint blueberries, rinsed and drained
• 2 pints strawberries, rinsed and thinly sliced lengthwise
• 1 cup milk

Directions: 

1. Prep the cake according to the box’s instructions (or your own recipe) in a lightly greased 9x13 pan. Once done baking, let the cake cool completely before adding the frosting.
2. In a bowl, mix the instant pudding with the milk and vanilla until it’s smooth. Then, gently fold the whipped topping into the mixture until it’s well combined.
3. Frost the cooled cake with the whipped topping mixture. Then, place the blueberries in a square in the top-left corner of the cake. Then, arrange the slices of strawberries so they look like stripes across the cake.
4. Refrigerate until you’re ready to serve.
5. Enjoy!