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Flavorful Patriotic Red White and Blue Poke Cake

patriotic red white and blue poke cake - featured image
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A moist and festive poke cake bursting with fresh berry flavors, perfect for summer celebrations like the 4th of July. This easy recipe features layers of strawberry and blueberry gelatin soaked into a white cake, topped with light whipped cream and fresh berries.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz)
  • 3 large eggs, at room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 package (3 oz) strawberry gelatin mix (like Jell-O)
  • 1 package (3 oz) blueberry gelatin mix
  • 2 cups boiling water, divided
  • 1 cup fresh strawberries, hulled and sliced (or frozen, thawed)
  • 1 cup fresh blueberries (can substitute with frozen if fresh unavailable)
  • 2 cups cold heavy whipping cream (480 ml)
  • 1/2 cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick spray.
  2. In a large bowl, combine white cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until smooth and well blended.
  3. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely to room temperature.
  4. Use a skewer or wooden spoon handle to poke holes evenly all over the cooled cake, about 1-inch apart.
  5. Dissolve each gelatin packet separately in 1 cup boiling water. Stir well until fully dissolved. Allow to cool slightly but not set.
  6. Carefully spoon or drizzle strawberry gelatin over half the cake, focusing on one side. Pour blueberry gelatin over the other half, gently filling the holes.
  7. Scatter sliced strawberries over the strawberry gelatin side and blueberries over the blueberry gelatin side. Press lightly so berries settle into the holes but do not squish them.
  8. Refrigerate the cake for at least 2 hours to allow gelatin to set.
  9. In a cold bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form (about 3-4 minutes with an electric mixer).
  10. Spread whipped cream evenly over the chilled cake, covering berries and gelatin. Optionally pipe decorative stars or waves.
  11. Refrigerate another 30 minutes before serving to let the topping firm up.

Notes

Cool the cake completely before poking and adding gelatin to prevent melting and sogginess. Use fresh berries for best texture and flavor, but frozen berries can be used if thawed and drained well. Chill mixing bowl and beaters for best whipped cream results. For dairy-free topping, substitute heavy cream with chilled coconut cream whipped with powdered sugar and vanilla. Avoid poking too deep to prevent cake from breaking apart.

Nutrition

Keywords: poke cake, patriotic dessert, red white and blue cake, summer dessert, 4th of July cake, berry poke cake, easy poke cake, whipped cream topping

Find it online: https://emmayum.com/flavorful-patriotic-red-white-and-blue-poke-cake-easy-recipe-for-summer-celebrations/