Stars & Stripes Old Glory Cake

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 3 hours

If ever there was a holiday to strut your Patriotic stuff, it’s the 4th of July. You can find red, white and blue inspiration everywhere, including in seasonal berries.

Strawberries are in peak season April through June so grab them while they’re at their juicy best. Look for bright red berries with fresh looking green caps that are still attached. Avoid strawberries with white shoulders. Even though you’ll see gigantic berries everywhere, it’s generally true that the smaller the berry, the more flavorful. You can keep them in the fridge for 2-3 days. Don’t wash them until you’re ready to use them.

Blueberries are in season May through October. Look for blueberries that are firm and deep blue with silvery frost. Pass on shriveled berries. Store them in the fridge for up to 5 days and don’t wash them until you’re ready to use them.

Raspberries are in season May through November. Choose plump, bright red berries with no hull attached, (the hull stays behind on the bush when a ripe berry is picked). Raspberries need delicate treatment. Store them in the fridge in a single layer for just a couple of days. Rinse them gently just before serving.

Why not turn summer berries into a patriotic dessert that’s just perfect for your Fourth of July festivities.

You can find lots more Patriotic dessert recipes at Crisco.com

Directions

1.HEAT oven to 350°F. Spray a 15 x 10 x 1-inch baking pan with no-stick cooking spray. Prepare cake mix as directed on package, using water, oil and eggs. Pour batter into prepared pan.

2.BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes or until completely cooled.

3.COMBINE cream cheese and marshmallow creme in medium bowl; beat until smooth. Spread over cooled cake. Refrigerate 1 1/2 hours before decorating.

4.RINSE berries; pat dry with paper towels. In upper left corner, arrange blueberries in 5-inch square to make blue field of flag. Starting and ending at edges of cake, arrange 7 horizontal rows of raspberries, leaving white stripes between red stripes.

High Altitude (above 3500 ft.):

1.SEE cake mix package for directions.

Yield:	24 servings

What's Needed:

Crisco® Original No-Stick Cooking Spray
CAKE
1 (18.25 oz.) package Pillsbury® White Cake
OR 1 (18.9 oz.) package Pillsbury® Funfetti® Stars & Stripe Cake
1 cup water
1/3 cup Crisco® Pure Vegetable Oil
3 large eggs
TOPPING
2 (8 oz.) packages cream cheese
1 (7 oz.) jar marshmallow creme
1 cup fresh blueberries
3 cups fresh red raspberries

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Recipe brought
to you by Amy Tobin

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