18 servings

Preheat oven 350 degrees.

4 cups of a red berry, I used 1 cup diced Strawberries and 3 cups of Raspberries in medium bowl

1 1/2 cups of blueberries in a separate bowl

Mix each bowl of berries with and 2 tsp. of white sweetener and a few drops of lemon, set aside. You can cook down the berries to make a sauce or use as is. I cooked them down and used fresh fruit over top.

1 Box of Angel Food Cake Mix, I used Pillsbury Angel Food Cake

Follow instructions on box, doesn’t take much mixing to combine, overmixing will remove bubbles resulting in a deflated cake.

I used 9x13x2 Cake pan but a casserole dish will work. Instruction’s state “ungreased baking dish” don’t know if I agree with that so I lined the bottom with parchment paper and used a little spray.

Bake 35-40 minutes, it’s done when top is cracked and golden brown in color.

Let cool 10 minutes in pan then run a butter knife along the edge between the cake and the dish to release the cake. Turn the cake out onto a flat surface and remove the parchment paper, place cake back in dish, this cake is surprisingly easy to handle, place in fridge, you want it to be cold.

Remove cake from fridge and spread 1 tub of Fat Free Whip topping over top, I used Cool Whip and place back in fridge for 30 minutes to firm up your whip topping a little.

Now take your blueberries and arrange into a square in the upper left corner of your cake leaving space between each to replicate the white stars, with your red berries using a slotted spoon, create lines across the cake, leaving a white gap in between. Top with sliced strawberries if you choose to, I did.

Can serve immediately or refrigerate to serve later. You can top each piece with the sauce leftover from the red berries if you want!