Description
This festive and ultra-moist poke cake uses a classic vanilla base infused with a sweet strawberry jello soak for incredible texture. Topped with light whipped cream and fresh berries arranged in a patriotic flag design, it is the perfect refreshing dessert for summer celebrations.
Ingredients
- 13.25 oz vanilla cake mix
- 3 oz strawberry jello mix
- 1 pint fresh blueberries
- 1.5 quarts fresh strawberries, sliced
- 8 oz whipped topping
- 3 large eggs
- 1/3 cup canola oil
- 1 cup boiling water
- 1/2 cup cold water
- Water for cake batter (per mix instructions)
Instructions
- Preheat your oven to 350° F (175° C) and grease only the bottom of a 9×13-inch cake pan.
- Combine the vanilla cake mix, water, oil, and eggs in a large bowl and mix on medium speed for two minutes until smooth.
- Pour the batter into the pan and bake for 24-29 minutes, or until a toothpick comes out clean.
- Let the cake rest for 15 to 20 minutes, then use a fork to poke holes across the entire surface about an inch apart.
- Dissolve the strawberry jello mix in 1 cup of boiling water, then stir in 1/2 cup of cold water.
- Slowly pour the jello mixture over the warm cake, ensuring it fills the holes created by the fork.
- Once the cake has cooled completely to the touch, spread the whipped topping evenly across the surface.
- Arrange the blueberries in the top left corner to represent stars and the sliced strawberries in horizontal rows to represent stripes.
- Chill the cake in the refrigerator for at least 3 hours to allow the jello to set and flavors to meld.
Notes
For the perfect soak, ensure your cake is still warm when you pour the jello liquid so it absorbs deeply without becoming gummy. To keep the topping looking pristine, thoroughly pat your washed berries dry with paper towels before decorating to prevent red and blue juice from bleeding into the white cream.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American