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Flavorful Red White and Blue Strawberry Poke Cake

red white and blue strawberry poke cake - featured image
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A festive and easy poke cake featuring a moist white or yellow cake soaked with strawberry syrup, topped with Cool Whip and fresh blueberries and strawberries, perfect for summer parties and patriotic celebrations.

Ingredients

Scale
  • 1 box white or yellow cake mix (e.g., Duncan Hines)
  • Ingredients listed on the cake mix box (usually eggs, oil, and water)
  • 1 cup fresh strawberries, hulled and finely chopped (or frozen, thawed and drained)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 cups Cool Whip or homemade whipped cream (dairy-free option available)
  • Fresh blueberries and sliced strawberries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
  2. Prepare the cake batter according to the box instructions (combine cake mix, eggs, oil, and water). Beat until smooth, about 2-3 minutes. Pour batter evenly into the prepared pan.
  3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Avoid opening the oven early.
  4. Cool the cake for 10 minutes in the pan. Using a wooden spoon handle or skewer, poke holes about 1 inch apart all over the cake.
  5. Make the strawberry syrup: In a small saucepan, combine chopped strawberries, 1/2 cup sugar, and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally.
  6. Mix cornstarch with 1 tablespoon cold water to make a slurry. Stir into the simmering strawberry mixture and cook for 2 more minutes until thickened. Remove from heat and stir in vanilla extract. Let cool slightly.
  7. Pour the syrup evenly over the poked cake, allowing it to seep into the holes. Let absorb for about a minute.
  8. Prepare the blueberry topping: Toss blueberries with 1/4 cup sugar and lemon juice. Let macerate for 10 minutes.
  9. Spread Cool Whip evenly over the cooled cake once syrup is absorbed. Spoon blueberry mixture over half the cake to create the blue section.
  10. Garnish the red side with sliced fresh strawberries to complete the red, white, and blue theme.
  11. Chill the cake in the refrigerator for at least 2 hours before serving to let flavors meld and topping set.

Notes

Use firm, ripe strawberries and blueberries to avoid mushy fruit. For gluten-free, use a gluten-free cake mix. Cool Whip can be substituted with homemade whipped cream or dairy-free options like coconut cream. Poke holes about 3/4 inch deep to avoid syrup leaking out the bottom. Pour syrup warm, not hot, to prevent melting the topping. Chill cake well for best texture and flavor. Leftovers keep up to 3 days refrigerated or up to 1 month frozen (without fresh garnish).

Nutrition

Keywords: poke cake, strawberry poke cake, summer dessert, patriotic dessert, red white and blue cake, easy cake recipe, Cool Whip cake, berry dessert

Find it online: https://avabowls.com/flavorful-red-white-and-blue-strawberry-poke-cake-recipe-easy-and-perfect-for-summer-parties/