1 18 oz. box white cake with pudding in the mix
1 3 oz. pkg. strawberry gelatin
1 c. hot water
½ c. cold water
1 8 oz. tub whipped topping
1 qt. fresh strawberries (cleaned, stemmed, and halved)
1 pt. fresh blueberries (rinsed and drained)
Prepare cake mix following the directions on the box. Then, bake in a greased, lightly floured 13 x 9 inch pan. Cool completely.
Poke the cooled cake with a fork at one-inch intervals, going only ¾ of the way down rather than completely to the bottom of the pan.
Completely dissolve gelatin in boiling hot water, stir in cold water, and carefully spoon gelatin in equal amounts over the holes on the surface of the cake. Refrigerate at least 3 hours.
One hour before serving, spread whipped topping over the cake and decorate with berries. Arrange blueberries in the upper left-hand corner as "stars" and rows of evenly spaced strawberries for "stripes." (Choose berries close in size and shape to make a more attractive design).