Red, White & Blueberry Poke Cake Recipe
Red, White & Blueberry Poke Cake Recipe photo by Taste of Home

Red, White & Blueberry Poke Cake Recipe

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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
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TOTAL TIME: Prep: 40 min. + cooling Bake: 25 min. + chilling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + cooling Bake: 25 min. + chilling
MAKES: 12 servings


  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 2 eggs
  • 1/4 cup canola oil
  • 1 cup fresh strawberries
  • 2/3 cup sugar
  • 1/4 cup water
  • 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

Nutritional Facts

1 slice equals 477 calories, 28 g fat (13 g saturated fat), 100 mg cholesterol, 328 mg sodium, 55 g carbohydrate, trace fiber, 4 g protein.


  1. Preheat oven to 350°. Line bottoms of two 9-in. round baking pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes.
  2. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks.
  3. For strawberry gelatin, in a small saucepan, combine strawberries, sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 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.
  4. 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.
  5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
  6. Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream.
  7. Remove blueberry cake from pan; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Refrigerate at least 1 hour before serving. Yield: 12 servings.
Originally published as Red, White & Blueberry Poke Cake in Taste of Home June/July 2012, p73

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 3, 2015

"This is the best cake. We make it every year for Independence Day. We use Angel Food cake instead and layer that. It's great"

Reviewed May. 13, 2015

"loved the poke cake recipe my family enjoyed I used raspberries instead just as delicious"

Reviewed Jul. 7, 2014

"A standard poke cake, with a twist. The addition of the fresh strawberries and blueberries add a nice touch. Also, well worth it to make your own whip cream icing so you can make it as sweet or not sweet as you like. To keep your cake layers from slipping(and this goes for any layer cake) simply insert a wooden skewer cut to size through the middle of both cakes."

Reviewed Jul. 4, 2014

"This shall henceforth be known as my Fail Cake. I was going to lactose free so used almond milk in the cake and Lactose-Free Frosting instead of Whipping Cream. The blueberry syrup was too thin and the strawberry syrup was too thick and neither filled the holes; the bottom edge of the cake was soggy; and no matter how thick I made the frosting it slid off of the jello-skinned cake. Oh well, it was a nice try."

Reviewed Jun. 28, 2014

"I have used a 13x9 pan, poke and pour the blue gelatin, chill, then poke and pour the red. Top with whipped cream, no worries about sliding layers."

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