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Fresh Red White and Blue Strawberry Shortcake Poke Cake

fresh red white and blue strawberry shortcake poke cake - featured image
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A quick and easy patriotic dessert featuring a moist white cake soaked with strawberry gelatin, topped with whipped cream and fresh strawberries and blueberries. Perfect for summer celebrations and last-minute gatherings.

Ingredients

Scale
  • 1 box white cake mix (recommend Duncan Hines)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 package (3.4 oz / 96 g) instant strawberry gelatin mix
  • 1 cup boiling water (240 ml)
  • 2 cups cold water (480 ml)
  • 2 cups heavy whipping cream (480 ml), cold (use dairy-free coconut cream for vegan version)
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • Optional: a few fresh mint leaves for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine white cake mix, 1 cup water, vegetable oil, and eggs. Mix with a hand mixer on medium speed for about 2 minutes until smooth and creamy.
  3. Pour batter evenly into prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
  4. Use a wooden skewer or fork to poke holes about 1 inch apart all over the cake surface.
  5. Dissolve strawberry gelatin mix in 1 cup boiling water, stir until dissolved. Add 2 cups cold water and stir well.
  6. Pour gelatin mixture evenly over the poke holes, allowing it to soak into the cake. Refrigerate for at least 2 hours until set.
  7. In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract on high speed until medium-stiff peaks form.
  8. Spread whipped cream evenly over the chilled cake. Arrange sliced strawberries and blueberries on top in a festive pattern. Add mint leaves if desired.
  9. Refrigerate cake for another 30 minutes to set topping before slicing and serving.

Notes

[‘Do not skip poking the cake to ensure it soaks up the gelatin and stays moist.’, ‘Pour gelatin when slightly cooled but still liquid to avoid sogginess.’, ‘Chill bowl and beaters before whipping cream for best results.’, ‘Use fresh berries for topping to avoid excess moisture.’, ‘Toss berries with a teaspoon of sugar before topping for extra sweetness and glossy finish.’, ‘Can substitute gluten-free cake mix and coconut cream for gluten-free and dairy-free versions.’, ‘Cake and gelatin layer can be prepared a day ahead; add whipped cream and berries just before serving.’, ‘Use a sharp knife and wipe clean between cuts for neat slices.’]

Nutrition

Keywords: strawberry shortcake, poke cake, patriotic dessert, Fourth of July dessert, easy summer cake, red white and blue dessert

Find it online: https://twirltaste.com/fresh-red-white-and-blue-strawberry-shortcake-poke-cake-easy-patriotic-dessert-recipe/