Strawberry American Flag Poke Cake
A strawberry poke cake covered with cream cheese frosting, then decorated with blueberries and strawberries to make the American Flag!
Poke cakes seem to be extremely popular this past year in the food blogging community.
This cake is baked, either from a mix or from scratch, and after it cools for a bit, you poke holes throughout it and pour jello or pudding over the top.
Since the Fourth of July is just around the corner, it seemed the perfect time to make a patriotic strawberry poke cake.
HOW-TO VIDEO
FOURTH OF JULY SIDE DISHES
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- Crockpot Cowboy Baked Beans
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- Grandma’s Easy Cherry Pie Filling Salad
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- Bacon & Cream Cheese Tortilla Roll-Ups
I think it turned out beautifully. Enjoy!
Strawberry American Flag Poke Cake Recipe
A strawberry poke cake covered with cream cheese frosting, then decorated with blueberries and strawberries to make the American Flag!
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Make cake as directed on the back of the box for a 9″×13″ pan.
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Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.
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Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
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Cover the cake with plastic wrap and refrigerate for three hours.
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Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.
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Top with strawberries and blueberries and keep in the fridge until ready to serve.
Calories: 336kcal | Carbohydrates: 58g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 358mg | Potassium: 144mg | Fiber: 2g | Sugar: 41g | Vitamin A: 286IU | Vitamin C: 25mg | Calcium: 119mg | Iron: 1mg
