Description
This festive poke cake combines the nostalgia of a Jello-infused base with the lightness of whipped cream and fresh seasonal berries. It creates an incredibly moist, patriotic centerpiece that is as beautiful as it is easy to assemble for any summer gathering.
Ingredients
- 1 (15.25 oz) box vanilla cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (3 oz) package strawberry Jello
- 1 cup boiling water
- 1/2 cup cold water
- 8 oz whipped topping, thawed
- 1 pint fresh strawberries, sliced lengthwise
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease the bottom of a 9×13-inch cake pan.
- In a large bowl, combine the cake mix, water, oil, and eggs, and mix on medium speed for two minutes.
- Pour the batter into the pan and bake for 24-29 minutes until a toothpick comes out clean.
- Allow the cake to cool for 15 minutes.
- Mix the strawberry Jello with 1 cup of boiling water until dissolved, then stir in 1/2 cup of cold water.
- Use a fork to poke holes across the top of the warm cake, spacing them about an inch apart.
- Slowly pour the liquid Jello over the entire surface, letting it soak into the holes.
- Once the cake is completely cool, spread a smooth layer of whipped topping over the top.
- Create the flag design by placing blueberries in a square in the top left corner and laying strawberry slices in horizontal rows for the stripes.
Notes
For the cleanest slices, wipe your knife with a warm, damp cloth between every cut. If you are preparing this dessert in advance, wait to add the fresh fruit decorations until just before serving to ensure the berries look their best and do not bleed into the whipped cream.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American