Red White & Blue Poke Cake
A vibrant patriotic dessert with a moist white cake base layered with strawberry and blueberry gelatin, topped with whipped cream and fresh berries. Perfect for 4th of July celebrations or festive gatherings!
Servings: 12 servings
Calories: 170kcal
Ingredients
- 1 box white cake mix
- 3 large eggs
- 1 cup water
- 1 cup milk
- 1 package strawberry gelatin (3 oz)
- 1 package blueberry gelatin (3 oz)
- 1 cup whipped cream or whipped topping
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish
- Mix cake mix, eggs, water, and milk until smooth
- Bake for 30-35 minutes until a toothpick comes out clean
- Cool cake completely on a wire rack
- Poke evenly spaced holes across the cake surface
- Prepare both gelatins separately following package instructions
- Pour strawberry gelatin over one half and blueberry gelatin over the other half, allowing absorption
- Chill cake for at least 2 hours
- Top with whipped cream and fresh fruit slices
Notes
Chill for 2+ hours before serving for optimal texture
Double gelatin layers for extra flavor
Refrigerated leftovers remain fresh up to 3 days
For a vegan version, use plant-based gelatin and dairy-free whipped topping
Double gelatin layers for extra flavor
Refrigerated leftovers remain fresh up to 3 days
For a vegan version, use plant-based gelatin and dairy-free whipped topping