Canadian Flag Cake

I found this recipe while going through my piles and piles of magazines that I'm trying to organize. That's another post in itself that I'll be sharing soon!

With strawberry season and Canada Day around the corner, I thought it would be a good idea to post it now. I haven't tried it yet but with Jello, Cool Whip, and fresh strawberries, how can you go wrong? Sounds delicious!

1. Line bottom of 13 x 9 in. baking pan with sliced Sara Lee Pound Cake - you can use any pound cake or make your own from scratch.

2. Dissolve 2 pkgs Strawberry Jello mix in 2 cups boiling water. Add 3 cups ice cubes and stir until slightly thickened (about 3-5 mins) Remove any unmelted ice cubes. Still in 2 cups sliced strawberries. Spread over cake slices. Chill 10 minutes.

3. Spread Cool Whip topping on top of jelly mixture. Chill for 2 hours. Garnish with additional strawberries arranged to resemble the Canadian Flag.

TIP: Trace a maple leaf on the cake using a toothpick. Place a strawberry tip in each point and fill in the rest of the shape.