Description

Indulge in the refreshing delight of Red, White & Blueberry Poke Cake, an ideal summertime dessert that captures the spirit of festive occasions like Fourth of July gatherings and family picnics. This eye-catching cake layers vibrant strawberry and blueberry flavors, creating a visually stunning centerpiece for your table. Perfect for involving kids in the kitchen, this easy-to-make poke cake promises a delightful combination of textures and tastes that are sure to please everyone. With simple preparation steps and the option to make it ahead of time, this cake is not just a treat but also a fun family activity. Impress your guests with this deliciously festive dessert that embodies summer’s sweetness.

Ingredients

Scale

1 package white cake mix (regular size)
1–1/4 cups water
2 large eggs, room temperature
1/4 cup canola oil
1 cup fresh strawberries
2/3 cup sugar
1/4 cup water (for strawberry gelatin)
2–1/4 teaspoons strawberry Vegan Gelatin
3/4 cup fresh blueberries
1/2 cup water (for blueberry gelatin)
4–1/2 teaspoons sugar (for blueberry gelatin)
4–1/2 teaspoons berry blue Vegan Gelatin
2–1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar

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Instructions

Preheat oven to 350°F (175°C) and prepare two 9-inch round baking pans with parchment paper.
Mix white cake mix, water, eggs, and canola oil until well combined; pour into pans.
Bake for 25-30 minutes; cool completely on wire racks.
Make strawberry vegan gelatin by simmering strawberries with sugar and water; stir in gelatin until dissolved.
Repeat for blueberry gelatin with blueberries.
Poke holes in cooled cakes using a skewer; fill holes with respective gelatin mixtures.
Refrigerate overnight for best flavor absorption.
Whip cream with confectioners’ sugar until soft peaks form; frost the cake layers and chill before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 27g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 2g
Cholesterol: 60mg