Preheat your oven to the temperature specified on the cake mix box and grease a 9x13-inch baking pan.

Prepare the white cake mix according to the box instructions and bake in the prepared pan. Let the cake cool completely after baking.

Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake, ensuring the holes reach deep into the cake.

In a medium bowl, dissolve the blue raspberry gelatin in 1 cup of boiling water, stirring until completely dissolved. Let it cool slightly and pour the mixture evenly over half of the cake, ensuring it fills the holes.

In a separate bowl, dissolve the strawberry gelatin in 1 cup of boiling water, stirring until completely dissolved. Let it cool slightly and pour the mixture evenly over the other half of the cake, ensuring it fills the holes.

Cover the cake with plastic wrap and refrigerate for at least 2 hours, allowing the gelatin to set.

Spread the whipped topping evenly over the top of the chilled cake, creating a smooth layer.

Optional: Decorate the cake with fresh strawberries and blueberries for a festive red, white, and blue look.

Slice and serve chilled. Enjoy this patriotic dessert!