From Linda Burnette Ottawa Ontario
Linda first found this recipe in the mid 90's. She brought the cake to her friend's yearly Canada Day Party, and they loved it so much that she was asked to bring the cake for many, many parties. Linda became famous for this cake and thought that in the future, if HRH Princess Catherine doesn't have anything to do on July 1, she could make this cake to commemorate her first Royal Tour, and then she could, perhaps, become famous for the cake also!
- 1 package prepared pound cake cut into 12 slices
- 2 cups boiling water
- 2 packages Jello Strawberry Jelly Powder
- 3 cups ice cubes
- 3 cups sliced fresh Strawberries, divided
- 2 cups whipping cream or thawed topping such as Cool Whip
Cover bottom of a 13×22.86 centimetres dish (refrigerator friendly) with cake slices then set aside.
Add boiling water to jelly powders in large bowl and stir in 1 cup strawberries. Pour over cake.
Refrigerate at least 15 minutes.
Cover the cake with whipping cream or prepared topping.
Refrigerate four hours or until the jelly/cream mixture are firm.
Arrange remaining berries over dessert to resemble the Canadian Flag or any design you wish. An easy way to do the maple leaf is to cut out the relative size-to-cake template from a picture and place it on the centre of the cake. Then, using a toothpick, trace around the maple leaf pattern and remove pattern from cake. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.
This is so much fun to make, and it is completely unecessary to be precise (people with go “Ah!” then dive in and demolish all your hard work). Please have fun.