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!
Ingredients
Cake:
- 1 15.25 oz boxed white cake mix
- 1 cup boiling water
- 1 3 oz box strawberry flavored Jell-o
- 1/2 cup cold water
Frosting:
- 1 8 oz tub Cool-Whip whipped topping
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
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
Instructions
- 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.