Stars And Stripes Gelatin Recipes

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STARS AND STRIPES GRAND FINALE CAKE



Stars and Stripes Grand Finale Cake image

This beautiful red, white, and blue cake is perfect for any 4th of July gathering. This fun recipe is a great make ahead dessert; strawberries, blueberries, whipped cream, and angel food cake are layered and refrigerated to set overnight. The cake can be made with any macerated fruit.

Provided by Robin Lee Starnes

Categories     Desserts     Cakes     Blueberry Cake Recipes

Time 8h45m

Yield 16

Number Of Ingredients 8

2 pints fresh strawberries, hulled and sliced
½ cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 pints fresh blueberries
½ cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed

Steps:

  • Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
  • In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
  • Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
  • Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
  • The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
  • Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 50.5 g, Fat 7.8 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 295.2 mg, Sugar 25.3 g

STARS AND STRIPES FOREVER DESSERT



Stars and Stripes Forever Dessert image

Served with a creamy, full-bodied dip, sugared puff pastry stars and a fresh berry medley make a festive dessert. It's pretty, delicious and easy to prepare for the Fourth of July or any summer gathering. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1 sheet frozen puff pastry, thawed
1 to 2 tablespoons water
1 tablespoon coarse sugar
2 cups sliced fresh strawberries
1-1/2 cups fresh raspberries
1 cup fresh blueberries
1/4 cup plus 1 tablespoon sugar, divided
1/2 cup heavy whipping cream
1 cup sour cream

Steps:

  • On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut with floured star-shaped cookie cutters. Place 1 in. apart on parchment-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with coarse sugar. Cool., In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. , Place bowl on a serving platter. Spoon berry mixture onto platter; top with pastry stars.

Nutrition Facts : Calories 332 calories, Fat 19g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 5g fiber), Protein 4g protein.

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