Prepare the white cake according to package instructions. Bake in a 9×13-inch pan and let it cool completely.
Prepare the Jell-O:
Dissolve each Jell-O package separately in 1 cup boiling water. Stir until fully dissolved, then refrigerate for 5–10 minutes to slightly thicken (but not set).
Poke the Cake:
Using the handle of a wooden spoon or a fork, poke holes evenly all over the cooled cake.
Add Jell-O:
Pour the strawberry Jell-O over half of the cake, filling the holes. Pour the blueberry Jell-O over the remaining half. Refrigerate for at least 4 hours, or until Jell-O is fully set.
Top with Whipped Cream:
Spread whipped topping evenly over the cake.
Optional Garnish:
Decorate with fresh strawberries and blueberries for extra patriotic flair.
Serve:
Slice into squares and serve chilled. Enjoy a festive, wiggly, and delicious treat!
