Summer is fresh strawberry time here in Canada. The best way to decorate a white dessert cake is with farm fresh strawberries. This is a recipe that I came across on the Kraft Canada website. We have been regularly making it for Canada Day (July 1st) every year. This is a recipe that our friends and family loves. I have used lemon pound cake instead of the original pound cake as said in the Kraft recipe. The zesty taste of lemons and the sweetness of strawberries add an extra punch of fruitiness to this delightful cake. And the best part is that it can be made in a jiffy! Thank you Kraft Canada 🙂
Ingredients
Instructions
- Take a 9 by 13 inch glass dish.
- Slice the lemon pound cake into even slices and arrange in the bottom of the dish.
- Wash the strawberries and vertically slice each of them into 3 or 4 pieces.
- Add lemon jello to 2 cups of boiling water and stir until jello dissolves completely.
- Now add the ice cubes to the jello mix (this will instantly cool the mix). Stir well and discard any ice cubes that are not melted.
- Now add 1 cup sliced strawberries to this mix.
- Pour the jello mix over arranged cake slices in the glass dish.
- Refrigerate this for about 20 minutes until the jello sets.
- After 20 minutes, cover with the cool whip topping and refrigerate for 4 hours until the cake is fully set.
- Remove the cake from the fridge and trace the design of a Canada Flag (Maple Leaf) onto the centre of the cake with the help of a tooth pick.
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Decorate the traced part with sliced strawberries. Now, place a few strawberry pieces along the two sides of the cake. Refrigerate until ready to serve. Happy Canada Day! :)
Notes
Try this useful tip from Kraft Canada : Start placing a pointed slice of strawberry slice on each points of the maple leaf and continue thereon.