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:
- 15.25 oz box of white cake mix
- 1 cup boiling water
- 3 oz box of strawberry flavored Jell-o
- 1/2 cup cold water
Frosting:
- 8 oz tub Cool-Whip whipped topping
- 8 oz package cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla
Topping:
- 1 lb 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.
Video
Nutrition
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