July 4th or Memorial Day Dessert: 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!

subheading: Cake:

1 15.25 oz boxed white cake mix

1 cup boiling water

1 3 oz box strawberry flavored Jell-o

½ cup cold water

subheading: Frosting:

1 8 oz tub Cool-Whip whipped topping

1 8 oz package cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

subheading: Topping:

1 pound strawberries cut into triangles

2 cups blueberries Depending on how big or small they are, the cup size will vary. I used 50 blueberries that were a mix of medium and large sizes

Make cake as directed on the back of the box for a 9"×13″ pan.

Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.

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.

Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.

Top with strawberries and blueberries and keep in the fridge until ready to serve.

Page footer