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Easy Patriotic Poke Cake Recipe Perfect for 4th of July Celebration

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A moist vanilla poke cake soaked with strawberry gelatin pudding, topped with whipped cream and fresh strawberries and blueberries arranged in a flag design. Perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 1 box vanilla cake mix (15.25 oz / 432 g)
  • Ingredients called for on the cake mix box (usually eggs, oil, and water)
  • 1 package (3.4 oz / 96 g) instant strawberry gelatin pudding mix
  • 2 cups cold milk (475 ml)
  • 2 cups heavy whipping cream (475 ml)
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced (about 150 g)
  • 1 cup fresh blueberries (about 150 g)

Instructions

  1. Prepare and bake the cake: Follow the instructions on your vanilla cake mix box, combining the cake mix with eggs, oil, and water as required. Pour the batter into the greased 9×13-inch pan. Bake at 350°F (175°C) for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a cooling rack—this usually takes about an hour.
  2. Poke the cake: Once cooled, use a toothpick or skewer to gently poke holes evenly across the entire surface, about 1 inch apart. Don’t press too hard; you want the holes to go deep but not break apart the cake.
  3. Make the pudding layer: In a medium bowl, whisk together the instant strawberry gelatin pudding mix with the cold milk. Mix for about 2 minutes until it thickens. Pour the pudding evenly over the poked cake, using a spatula to spread it gently without filling the holes unevenly. Refrigerate for at least 30 minutes to allow the pudding to set and seep into the cake.
  4. Whip the cream topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed. Whip until soft peaks form. Spread the whipped cream evenly over the pudding layer, smoothing the surface with a spatula.
  5. Create the flag design: Arrange the sliced strawberries in a rectangular block on the top left corner for the red stripes, then place blueberries next to it for the blue field. Finish by lining up strawberry slices in rows for the white stripes.
  6. Chill and serve: Refrigerate the assembled cake for at least 1 hour before serving so the flavors meld and the layers firm up. Slice into squares or rectangles, making sure each piece has a bit of the flag design. Serve cold.

Notes

Cool the cake completely before poking holes to prevent sogginess. Use fresh, firm berries for best appearance and flavor. Whip cream to soft peaks to avoid overbeating. The cake tastes better the next day after chilling overnight. Frozen berries can be used if thawed and drained well. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: poke cake, patriotic dessert, 4th of July cake, vanilla cake, strawberry pudding, whipped cream, flag design, summer dessert, berry cake

Find it online: https://zoeplate.com/easy-patriotic-poke-cake-recipe-perfect-for-4th-of-july-celebration/