Print

Flavorful Red White and Blue Poke Cake Recipe with Easy Whipped Cream Frosting

red white and blue poke cake - featured image
Print Recipe

A vibrant and moist poke cake featuring patriotic red and blue berry fillings soaked into a white cake, topped with light whipped cream frosting. Perfect for summer celebrations and easy to make.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g) plus ingredients called for on the box (usually water, vegetable oil, and eggs)
  • 1 small box strawberry gelatin mix (3 oz / 85 g)
  • 1 cup boiling water (240 ml)
  • 1 cup frozen strawberries, chopped (or fresh in season)
  • 1 cup fresh or frozen blueberries (about 150 g)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups heavy whipping cream (480 ml), cold
  • 1/3 cup powdered sugar (40 g)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan lightly with butter or nonstick spray.
  2. Prepare the cake batter by following the instructions on your white cake mix box, combining the cake mix, water, oil, and eggs. Mix until smooth, about 2-3 minutes with an electric mixer on medium speed.
  3. Pour batter evenly into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
  4. Let the cake cool for 10 minutes. Then, using a wooden skewer or fork, poke holes all over the surface about 1 inch (2.5 cm) apart.
  5. In a bowl, dissolve the strawberry gelatin mix in 1 cup boiling water. Stir in chopped strawberries. Let it cool slightly, but don’t let it set.
  6. Spoon the gelatin-strawberry mixture evenly over one side of the cake, letting it seep into the holes.
  7. In a medium saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until blueberries soften and juice thickens slightly. Allow to cool completely.
  8. Spoon the cooled blueberry mixture evenly over the remaining half of the cake, letting it soak in through the holes.
  9. Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  10. In a cold mixing bowl, whip the heavy cream, powdered sugar, vanilla extract, and lemon zest on medium-high speed until soft peaks form. Be careful not to overwhip.
  11. Spread the whipped cream evenly over the chilled cake with a spatula, creating soft swirls for a pretty finish.
  12. Slice with a sharp knife dipped in hot water for clean cuts. Store leftovers covered in the fridge for up to 3 days.

Notes

Use cold bowls and beaters for whipping cream to achieve better volume. Do not poke the cake while it is piping hot to avoid holes closing up. Chill the cake overnight for best flavor and texture. For dairy-free frosting, substitute heavy cream with chilled coconut cream. Use sugar-free gelatin and reduce sugar for a low-sugar version. Avoid freezing the cake as whipped cream frosting does not thaw well.

Nutrition

Keywords: poke cake, red white and blue cake, patriotic dessert, whipped cream frosting, berry poke cake, summer dessert, easy poke cake

Find it online: https://tinastirs.com/flavorful-red-white-and-blue-poke-cake-recipe-with-easy-whipped-cream-frosting/