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Chef Taha Ayad's Recipe Red White and Blue Poke Cake with Strawberries and Blueberries
Taha Ayad

Red White and Blue Poke Cake

A chilled red white and blue poke cake made with strawberry gelatin, creamy pudding topping, and fresh berries for an easy Fourth of July dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 box Betty Crocker Super Moist White Cake Mix
  • Water vegetable oil, and whole eggs as called for on cake mix box
  • 1 box strawberry-flavored gelatin
  • 1 cup boiling water
  • ½ cup cold water
  • 1 box white chocolate instant pudding and pie filling mix
  • ½ cup cold milk
  • 1 container frozen whipped topping thawed
  • 1 cup sliced fresh strawberries
  • ½ cup fresh blueberries

Method
 

  1. Bake the white cake in a 13x9-inch pan according to package directions and let it cool for about 20 minutes
  2. Poke holes across the warm cake with a fork almost to the bottom of the pan
  3. Dissolve the strawberry gelatin in boiling water, stir in cold water, then slowly pour over the cake
  4. Refrigerate the cake for at least 3 hours until chilled and set
  5. Whisk the pudding mix with cold milk until smooth, then fold in the whipped topping
  6. Spread the pudding mixture evenly over the chilled cake
  7. Arrange blueberries and sliced strawberries on top to create a flag pattern
  8. Keep refrigerated until ready to serve

Notes

  1. Pour the gelatin slowly so it spreads evenly through the cake
  2. Dry the berries well before decorating the top
  3. Slice the cake cold for cleaner layers and neater servings
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