- 1 package white cake mix (regular size)
- 1-1/4 cups water
- 2 Eggland's Best Eggs
- 1/4 cup canola oil
- STRAWBERRY GELATIN:
- 1 cup fresh strawberries
- 1/4 cup water
- 2/3 cup sugar
- 2-1/4 teaspoons strawberry gelatin
- BLUEBERRY GELATIN:
- 3/4 cup fresh blueberries
- 1/2 cup water
- 4-1/2 teaspoons sugar
- 4-1/2 teaspoons berry blue gelatin
- FROSTING AND FILLING:
- 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.
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Red, White & Blueberry Poke Cake(37)
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I made this for our 4th of July last year and still remember it 15 mo later... cool and refreshing... really terrific!
I made this for our 4th of July barbeque. It was a huge hit. Several people said it was the best cake they had ever had. It was delicious!
I made this for a 4th of July BBQ and it pleased a couple of hard to please children. It tasted great and the syrups are well worth the effort. I made it with the heavy cream and had no issues with the cake falling down or sliding. Just gotta make sure to beat the cream and sugar enough :)
This cake is super yummy! I read some of the other reviews and here's my opinion on this recipe. First, if you beat your whip cream 'til it's good and stiff, then your layers won't slide. (Be careful not to go too long or you'll have butter.) The fruit syrups are well worth the effort. They give it a REAL fruit flavor, so it doesn't taste artificial from the jello. It all depends on what you like. If you like cool whip & jello, then there are easier recipes to make... but, if you like the real, homemade flavors of fruit & cream then this is the cake to make! It's wonderful. Also, if the whipped cream isn't sweet enough for you then just add some sugar. I ended up adding about a tablespoon more. I also added a tablespoon of vanilla to mine... yum!
I forgot to say that I don't put the added sugar in the Jello mixture. It is really good with sugar free Jello too and sugar free whipped topping.
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