4th of July Berry Cake!

I love the 4th of July! It's so fitting that it's basically the half-birthday of Christmas, because I feel an almost Christmas-y festivity about this holiday. I love the decor and the patriotism and the community vibes - there is nothing bad about this holiday! I especially love staying home and being in our little town, because people really go all out, decorating their golf carts and driving them to the local parade and fireworks. It's just good exuberant fun for all. I make this delicious berry cake every year (it's my big sister's recipe) and I can't believe I haven't shared it here on the blog before. Last year we actually had a #kitchenfail and I dropped this cake on the floor just after I pulled it out of the oven. There was no saving it, it literally smashed into a sopping mess. It was a sad moment, and even sadder when we pulled out forks and tried to eat the parts that didn't actually touch the floor... don't judge. It's really good cake.

The secret ingredient that makes this cake really really special is the moisture factor - the strawberry yogurt gives it an almost pound cake effect (without the extra calories!) And even though Cool Whip is not something I usually reach for in my kitchen, when it's mixed with the yogurt, it is the dreamiest topping. Basically this cake is fit for a unicorn. Make it and wow all your people on the 4th!

- 1 box white cake mix (usually calls for eggs and oil, as well)
- 1 large tub strawberry yogurt (I love the Stoneyfield brand)
- 1 tub of Cool Whip
- strawberries (sliced lengthwise) & blueberries

1.) Preheat oven and oil a 9x13 glass pan. Prepare cake mix according to the box. This usually calls for a few eggs, oil (I replaced vegetable oil for coconut) and water. Blend everything together.

2. Add in 1 cup of strawberry yogurt to the cake mix. Mix well, until completely blended in. The mix should take on a slightly pink hue - this just makes it good unicorn fun.

3. Pour cake mix into the oiled pan. Bake according to instructions on box, about 33-35 minutes. Cool cake completely before adding whipped topping.

4. To make topping, combine 3/4 tub of Cool Whip with 1 cup of strawberry yogurt. Mix well with a spoon, until completely combined. Spoon on top of cooled cake.

5. Top in a flag design with sliced strawberries and blueberries :)

- I baked this cake the night before to ensure that it was completely cooled before adding the topping. If you don't give it enough time to cool, the whipped topping will liquify. Which probably would still taste good, but look kind of unpatriotic.
- This would also be really fun if made into cupcakes! Just follow the recipe on the box for cupcake instructions.

I hope you have the absolute happiest, most patriotic holiday with your friends and family! Celebrate the joy of being an American! And if you happen to make this cake, please tag me on instagram, I'd love to see your creation! - @oykristen #Oy4thofjulycake

P.S. - You can shop my stars and stripes tank here.