This new take on a classic poke cake is easy to make, and creates a pretty, festive, and delicious dessert--a must-have for your 4th of July bash! Start with a white cake, either made from a store-bought mix or your favorite recipe. Pour red and blue jello over the cake in alternating stripes, being careful not to get too much overlap. Cover the cake with sweetened whipped cream and fresh berries, and you're done! You can even use the berries to make a flag cake!
- 1 White Cake (made from scratch or from a mix)
- 1 3 oz pkg. Red Jello
- 1 3 oz pkg. Blue Jello
- 1 c. Boiling Water (divided)
- 1/2 c. Ice Water, (divided)
- 12 oz. Heavy Cream
- 1/4 c. Powdered Sugar
- A Splash of Vanilla
- Fresh Berries
Bake your white cake according to directions. When your cake is completely cool, poke it all over with either a fork or a bamboo skewer. The more holes the better!
Pour HALF of the package of red jello (so 1.5 oz.) into a glass measuring cup and add 1/2 c. boiling water. Stir to dissolve, then add 1/4 c. ice water and stir. Repeat this step with HALF of the package of blue jello in another measuring cup.
Carefully pour the red and blue jello over the cake in alternating stripes, being careful not to let the colors overlap too much. Use all of the jello you prepared. I just kept going over my stripes again and again until all my jello was gone.
Chill the cake for at least an hour. While the cake is chilling, combine the heavy cream, powdered sugar, and vanilla in a medium bowl, and beat with a mixer until stiff peaks form.
Cover the chilled cake evenly with whipped cream, and top with fresh berries. I just put strawberries and strawberry flowers in the center of the cake, but you could even use red and blue berries to make an American flag!
Slice the cake and serve! Keep leftovers in the refrigerator.