Every summer holiday I get a craving for a light fruit cake. Strawberries and blueberries are the perfect summertime fruit.
Since its summertime I don’t want a heavy frosting so I use cool whip. Of course then I run into the issue of keeping the cake cool so the cool whip doesn’t become a runny liquid. But nonetheless keep the poke cake refrigerated until ready to serve and the cool whip is amazing. With any luck it will be gone in a flash so you won’t have to worry about the heat.
Making the Poke Cake into an American flag is incredible for all of the summertime patriotic holidays. With strawberries and blueberries being in season this makes for a perfect Red White and Blue Cake.
I made my first poke cake last year after I saw a picture of a cake with red moist (I know I used that word) stripes going down it. First I wondered how the heck they made it. Once I discovered the amazing recipe (thanks to Betty Crocker) the poke cake was all I could think about until summer arrived and BBQ parties began.
A Poke Cake with strawberry Jell-O adds a little fun into a plain white cake. This really grabs children’s attention because they aren’t sure how you made it. Magic! I was even called fancy by my husband’s buddies.
You can get extra creative and use strawberry and blueberry Jell-O and alternate different colors on each row. Then it will be red white and blue on the inside too. Perfect for any patriotic celebration.
Enjoy this Strawberry Blueberry Poke Cake with Strawberry Jell-O. It’s so light and fluffy, I indulge in my guilty pleasure, eating more than one piece.
1 box of white cake mix
1 cup of boiling water
1 4oz box of Strawberry Jell-O
1 container of thawed Whip Cream (2 containers if you like more Cool Whip)
Fresh Strawberries sliced
- Preheat oven to 350°F.
- Grease a 9×13 inch pan with cooking spray and lightly flour. Ensure you knock the extra flour out.
- Bake white cake mix according to box directions. Let cool for at least one hour. I like to place the cake on a cooling rack to help get air flow on the bottom to help the cake cool faster.
- Poke rows of holes into cake about 1 inch apart. Use the bottom of a mixing spoon.
- Mix the cup of boiling water with the box of Jell-O. Stir until gelatin has dissolved.
- Pour the Jell-O mixture into the cake holes. I used a baster to help keep the Jell-O liquid in the holes and not all over the cake.
- Cool at least 4 hours or overnight.
- Thaw the Cool Whip and frost the cake. I LOVE Cool Whip so I use about 1.5 containers.
- Place Blueberries in rows on the top left corner of the cake.
- Slice strawberries and arrange into rows along the whole cake.
- Keep cake covered in refrigerator.