Red White And Blue Fruit Cake Recipes

RED, WHITE AND BLUE STRAWBERRY SHORTCAKE

Steps:

• Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
• Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

BLUEBERRY RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
• In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, about five minutes.
• Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
• In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
• Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan.
• Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
• Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.
• Let the cake cool completely in the pan and slice and serve the cake from the pan.
• Top each cake slice with whipped cream and more fresh blueberries and raspberries.

THE BEST RED WHITE AND BLUE CAKE TO IMPRESS!

Steps:

• Mix the cake mix according to directions.
• Separate the batter equally into 3 bowls.
• Leave one bowl white. Add the red gel food coloring to one bowl until it is the vibrant red you want.
• Add the blue gel food coloring to the 3rd bowl until it is the vibrant blue you want.
• Spray a bundt pan with non stick spray.
• Spread the red batter in the bottom of the pan.
• Spread the white over it and then finish with the blue on top.
• Bake according to directions on the box.
• Once cooked, allow it to cool and then flip the cake onto a serving platter.
• Place the melting candy into 3 seperate microwave bowls. Microwave in 30 second intervals until it is melted and smooth.
• Smooth the white melting candy over the cake to cover (doesn't have to be perfect)
• Add sprinkles if you want.
• Spoon the red and the blue melting candy into piping bags. Cut the tip of the bags and drizzle the two colors over the cake giving the firecracker effect.
• Top with more sprinkles.
• Allow to cool and the chocolate to harden. Then cut and serve!

RED, WHITE, AND BLUE DUMP CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Dump the strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
• Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

RED, WHITE AND BLUE FRUIT "CAKE"

Steps:

• In medium bowl, beat cream cheese, yogurt and sugar with electric mixer on medium speed about 30 seconds or until smooth.
• Just before serving, place 1 watermelon round on serving platter; top with one-third of the cream cheese mixture. Place half of the berries on top of cream cheese. Gently place second watermelon round over berries. Repeat layers of cream cheese mixture, berries (saving a few for the top) and watermelon round. Spread remaining cream cheese mixture on top, and garnish with remaining berries.

RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
• With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
• In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

RED, WHITE AND BLUE DESSERT

Steps:

• In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.

RED, WHITE AND BLUE CREPE CAKE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the berry fillings: Place the blueberries in a pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out. Place the strawberries in another pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out.
• To a blender or food processor, add the cream cheese and coconut cream. Blend until smooth, then divide into 2 mixing bowls. Add the roasted blueberry puree to one bowl and mix to combine. Add the roasted strawberry puree to the second bowl and mix to combine. Chill until thickened into a spreadable consistency, about 30 minutes.
• For the lemon filling: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth, then scrape the sides and bottom of the bowl and add the lemon zest and juice, vanilla paste and confectioners' sugar and mix until smooth. Chill until thickened into a spreadable consistency, about 30 minutes.
• For the crepe batter: To a blender, add the milk, warm water, eggs, melted butter, flour, granulated sugar and salt. Blend until completely smooth, then set aside.
• Heat a nonstick crepe pan over medium heat. When the pan is hot, glaze it with butter to just barely coat. Using a 2-ounce ladle or 1/4-cup dry measure, scoop the crepe batter and pour into the center of the pan. Immediately swirl the batter evenly around the pan and slightly up the sides into an even thin layer. Place on the direct heat side of the grill and allow to cook until set and you start to see browning around the edges, about 1 minute. (You do not need to cook the other side.) Loosen the edges with a rubber spatula, then remove to a plate. (If you want to cook the other side to give your crepes a little more structure, flip, remove the pan from the heat and cook until the other side is just set, about 30 seconds.) Repeat with the remaining batter until you have 30 to 34 crepes. (You will only need to butter the pan every 3 to 4 crepes.) Cool the crepes completely before beginning to assemble.
• To assemble, lay out 1 crepe and spread evenly with the blueberry filling all the way to the edges. Repeat until you have 10 to 12 layers and have used all of the filling. Next layer 10 to 12 crepes with lemon filling. Finish by layering 10 to 12 crepes with strawberry filling. Gently press down, then cover and refrigerate overnight to allow the layers to set. Dust the cake with confectioners' sugar, and serve with fresh berries.