No Bake Patriotic Cake
Liz Gibbs • June 27, 2025
Quick and easky no bake cake that everyone will love!
Prep Time: 30 Min | Inactive Time: 2 hour | Total Time : 2 hours and 30 minutes
Ingredients
2 - 12 oz bakery pound cakes, cut into one inch cubes
1 - recipe homemade glaze (recipe below) or 2 - cups store bought strawberry glaze
1 - 16 oz container fresh strawberries, chopped and separated
1/2 - pint fresh blueberries
1/2 - pint raspberries
Homemade Strawberry Glaze
2 - cups sugar
2 - cups water
6 - tablespoons cornstarch
6 - tablespoons strawberry gelatin (Jell-O)
Cream Filling
4 - ounces cream cheese, softened
1 - 16 oz container heavy whipping cream
1 - teaspoon vanilla extract
1/2 - cup powdered sugar
Instructions:
If using homemade strawberry glaze, prepare the glaze first so it has sufficient time to cool. If using store bought glaze omit this step (I used homemade glaze).
1) Cut the pound cake into one inch cubes and arrange in a 13 x 9 inch baking pan.
2) Add the strawberry glaze over the pound cake and spread evenly. Sprinkle about 1 1/2 cups chopped strawberries over the glaze.
3) Prepare the whipped cream filling, by whipping the heavy cream slowly until the cream is lightly thickened and soft peaks start to form.
4) In a seperate bowl, add the softened cream cheese and whip until creamy. Add the vanilla extract and powdered sugar and mix to combine.
5) Add the cream cheese mixture to the heavy whipping cream, and continue whipping until the cream forms semi stiff peaks.
6) Drop the whipped cream mixture by dollops over the strawberry glaze and spread evenly to cover the glaze completely.
7) Add the fresh blueberries, raspberries and remaining chopped strawberries.
8) Refrigerate cake for at least 2 hours before serving. Refrigerate any leftovers.
To make the Homemade Strawberry Glaze:
In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens.
You will know the mixture is thick enough when it coats the back of a spoon. Remove glaze from heat, add gelatin, and mix to combine using a wire whisk.
Cool glaze before using. To cool the glaze quickly I place the whole pot into a bowl of ice water and whisk until it cools down and thickens.
Ingredients: Burger Sauce - 1/4 cup mayonnaise - 2 Tbsp. ketchup - 1 Tbsp. sweet pickle relish - 1 Tbsp. yellow mustard - 1 tsp. hot sauce Smash Burger Tacos - 1 lb. ground beef - 6 (5") flour tortillas - 2 tsp. store-bought or homemade burger seasoning - Kosher salt - 6 Tbsp. neutral oil, divided - 6 slices American cheese, divided - 18 thin bread-and-butter pickle slices - 1 cup shredded iceberg lettuce - 3 Tbsp. chopped yellow onion - White sesame seeds, for serving Directions S Burger Sauce Step 1 - In a small bowl, mix mayonnaise, ketchup, relish, mustard, and hot sauce until combined. Step 2 - Make Ahead: Sauce can be made 3 days ahead. Cover bowl and refrigerate. Smash Burger Tacos Step 1 - Divide beef into 6 portions about 2 1/2 ounces each. Top each tortilla with a portion of beef. Using a fork, flatten beef on top of tortilla into an even layer, leaving a 1/2" border. Sprinkle with 1/2 teaspoon burger seasoning; season with a pinch of salt. Step 2 - In a large skillet over medium-high heat, heat 2 tablespoons oil and swirl pan to coat. Arrange 2 tacos beef side down and press into skillet to flatten with a sturdy spatula or burger press. Cook, undisturbed, until beef is browned and cooked through, 2 to 3 minutes. Flip tacos, top each with a slice of cheese, and cook until cheese is slightly melty, about 1 minute more. Transfer to a baking sheet. Repeat with remaining 4 burger tacos. Step 3 - Top each taco with burger sauce, pickles, lettuce, onion, and sesame seeds.
Ingredients Recipe yields 4 servings - Canola or olive oil cooking spray - 1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch-thick wedges - 4 teaspoons neutral oil, such as canola or avocado - 1 1/2 teaspoons Cajun or Creole seasoning, divided - 2 cups cornflakes - ¼ cup all-purpose flour - ¼ teaspoon salt - 2 large egg whites, beaten - 1 pound cod, or haddock, cut into 4 portions For the Coleslaw - 1/2 cup mayonnaise - 2 tablespoons apple cider vinegar - 2 tablespoons maple syrup - 1 teaspoon dijon mustard - 1 teaspoon celery seed - salt and pepper to taste - 16 oz shredded coleslaw mix Directions for cod / fries 1) Position racks in upper and lower third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray. 2) Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes. 3) Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes. Meanwhile, to make the coleslaw: 1) Add the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, and celery seed to a mixing bowl. 2) Whisk all of the dressing ingredients together until everything is well combined. 3) Drizzle the dressing over the shredded coleslaw mix and toss until everything is well combined at the cabbage is well coated. Tips Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Ingredients ▢2 pounds lean ground beef ▢1 onion diced ▢1 jalapeño seeded and finely diced ▢4 cloves garlic minced ▢2 ½ tablespoons chili powder divided, or to taste ▢1 teaspoon cumin ▢1 green bell pepper seeded and diced ▢14.5 ounces crushed tomatoes 1 can ▢19 ounces canned red kidney beans drained and rinsed ▢14.5 ounces canned diced tomatoes with juices ▢1 ½ cups beef broth ▢1 cup beer ▢1 tablespoon tomato paste ▢1 tablespoon brown sugar optional ▢salt and black pepper to taste Instructions Combine ground beef and 1 ½ tablespoons chili powder. In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat. Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness. Top with cheddar cheese, green onions, cilantro or other favorite toppings. Serving size: 1 1/2 cups Beer can be replaced with extra broth. Any ground meat will work in this recipe. Optional toppings: sour cream, red or green onion, cheese, jalapenos, cilantro, avocado & lime wedges, tortilla chips Nutrition Information Calories: 395 | Carbohydrates: 27g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 283mg | Potassium: 1066mg | Fiber: 7g | Sugar: 6g | Vitamin A: 870IU | Vitamin C: 26.2mg | Calcium: 86mg | Iron: 6.2mg
