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A sweet treat in the summer, this patriotic poke cake with dazzling red and blue stripes is a fun one to make with the kids. —Elisabeth Schulz, Blossvale, New York How to make candy stars >
Originally published as Red, White & Blueberry Poke Cake in Taste of Home June/July 2012, p73
Making GelatinWhen making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania
When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 25, 2012 by funfections
This is the best poke cake. I've made it twice this month. The flavor of the gelatin is enhanced by the fruit. The whipping cream icing is so much better than just using store bought whip cream.
Reviewed on Jun. 14, 2012 by jmh75
I've seen this recipe before on a popular cooking show on PBS that perfects old recipes. They call for only 2 Tbsp. of sugar with the strawberries, not a cup and 2 Tbsp. Also, they make the cake from scratch, which is more dense than box cake mixes. I've made theirs before and it was not soggy at all. Cut out the extra cup of sugar and it should be better.
Reviewed on Jun. 14, 2012 by ffshelly
some hints from my mom who has made these cakes forever.......the cake has to be very cool before adding the jello......she puts it in the refridgerator for about an hour after it is room temp......second the jello can not be screaming hot when it goes over the cake or it will just soak into the layers and not make the pretty ribbons........she also uses a whole package of jello for each layer, not just a tablespoon. Whipped cream can be stabilized by adding a tablespoon of plain geleten which has been softened in 2 tablespoons of cold water then heated until totally dissolved.....slowly add to the whipped cream during the last couple of seconds of whipping...it will get very thick very fast. Hope this helps :)
Reviewed on Jun. 13, 2012 by shelbee
I have made cakes like this in the past. Solution to the soggy layers is to use a funnel and place in holes of cake and then pour the gelatin mixture into the hole. I have never poured the gelatin mixture all over the cake. Hope this answers the sticky situation for those that had soggy cakes.
Reviewed on Jun. 13, 2012 by kelkelgil
This cake was also a nightmare for me. Next time I would use more jello and less juice and not pour all of the mixture into the cake. The cake was soggy and I had liquid seeping out all over the bottom of the cake plate. The icing wasn't "stiff" enough so I mixed it with some cool whip. I would like to try this again, and tweak it a little.
Reviewed on Jun. 06, 2012 by Karsit1
I have no idea what I did wrong but this cake turned out to be a nightmare. I couldn't get the cakes out of the pan, even though i greased them very well. When I finally did get them out of the pan, they were very wet and crumbly. I did however frost it anyway but after i let it set in the fridge, right before serving it, the strawberry jello mixture from the lower cake must have not set because the whole bottom of my cake platter had about a quarter inch of the unset jello mixute which obviously made the bottom of the cake too soggy to even serve. I would like to make it again but can someone please tell me what I did wrong?
Reviewed on May. 31, 2012 by LK3607
Delicious!
Reviewed on May. 30, 2012 by Jill McL
Mine didn't look quite as pretty as the one in the picture, but my family sure devoured it. Think I'm going to play with the syrup mixture a little to get it thicker next time.
Reviewed on May. 27, 2012 by natarach
This was a total disaster for me. I followed the instructions exactly. I probably shouldn't have poured all of the liquid on top of each layer...because the cake stuck to the pan and came out in clumps & i did grease & flour both.it sure looked pretty in the magazine.
This was a total disaster for me. I followed the instructions exactly. I probably shouldn't have poured all of the liquid on top of each layer...because the cake stuck to the pan and came out in clumps & i did grease & flour both.
it sure looked pretty in the magazine.
Reviewed on May. 18, 2012 by rushedmomof3
This cake is just perfect for Memorial Day, 4th of July, Labor Day or just whenever you want to feel festive. I found it easy to make and it was super yummy and a huge hit!! I can't wait to make it again and again all summer long :)
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