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Red, White & Blueberry Poke Cake

 Red, White & Blueberry Poke Cake
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 >
12 ServingsPrep: 40 min. + cooling Bake: 25 min. + chilling


  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 2 eggs
  • 1/4 cup canola oil
  • 1 cup fresh strawberries
  • 1/4 cup water
  • 2/3 cup sugar
  • 2-1/4 teaspoons strawberry gelatin
  • 3/4 cup fresh blueberries
  • 1/2 cup water
  • 4-1/2 teaspoons sugar
  • 4-1/2 teaspoons berry blue gelatin
  • 2-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar


  • Line bottoms of two 9-in. round baking pans with parchment or waxed
  • paper; coat paper with cooking spray. In a large bowl, beat the cake
  • mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on
  • medium for 2 minutes.

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Red, White & Blueberry Poke Cake (continued)

Directions (continued)

  • Pour into prepared pans. Bake at 350° for 25-30 minutes or until
  • a toothpick inserted near the center comes out clean. Cool
  • completely in pans on wire racks.
  • For strawberry gelatin, in a small saucepan, combine the
  • strawberries, water and sugar; bring to a boil. Reduce heat; simmer,
  • uncovered, for 2-3 minutes or until berries are soft. Strain into a
  • small bowl, pressing berries lightly; discard pulp. Add gelatin to
  • syrup, stirring to dissolve completely. Cool to room temperature.
  • Repeat steps to make blueberry gelatin.
  • Using a wooden skewer, pierce tops of cakes to within 1 inch of edge;
  • twist skewer gently to make slightly larger holes. Gradually pour
  • cooled strawberry mixture over one cake, being careful to fill each
  • hole. Repeat with blueberry mixture and remaining cake. Refrigerate,
  • covered, overnight.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until soft peaks form.
  • Run a knife around edges of pans to loosen cakes. Remove strawberry
  • cake from pan; remove paper. Place cake on a serving plate. Spread
  • with 1 cup whipped cream.
  • Remove blueberry cake from pan; remove paper. Place cake over whipped
  • cream layer. Frost top and sides with remaining cream. Chill for at
  • least 1 hour before serving. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.