4th of July Strawberry & Blueberry Poke Cake Posted on 28 Jun 13:00 , 0 comments

Lately I've really been into poke cakes. And if you don't know what a poke cake is, it's basically a cake that you poke holes in after baking. The holes are then filled with a liquid or some type of filling like condensed milk, pureed fruit, chocolate cream, or pudding to infuse extra flavor into every bite. Poke cakes also tend to be a go-to of mine for parties since they are not only simple to make and delicious but super pretty when cut into. 

This weekend, start your 4th of July festivities with this fun 4th of July inspired Strawberry & Blueberry Poke Cake recipe I stumbled upon from Dashing Dish. So fresh and tasty, your friends and family will be begging you to make this poke cake every 4th of July.

4th of july strawberry and blueberry poke cake recipe

*Note: The estimated time to make this recipe is 4hrs or overnight


For the cake:

- 1 box of white cake mix

- 5 egg whites (or 2 whole eggs)

- 1/3 cup plain fat free Greek yogurt

- 1cup water

For the strawberry jello:

- 1 1/2 cups fresh strawberries

- 1/2 cup water

- 2 tbs sugar

- 1 tbs unflavored gelatin

For the blueberry jello:

- 1 cup fresh blueberries

- 3/4 cup water

- 2 tbs sugar

- 2 tbs unflavored gelatin

For the whipped frosting:

- 1 cup cold milk

- 1 small package of instant white chocolate pudding

- 2 (8oz) containers of Cool Whip

Optional: Additional blueberries and strawberries for decorating



1. Preheat oven to 350 degrees. Spray two 8 inch round cake pans with non-stick spray.

2. In a large bowl, combine cake mix, egg whites, yogurt, and water. Beat until cake mix is smooth. Bake cakes for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool to room temperature, but leave in cake pans.

3. In a small saucepan, combine strawberries, water, and sweetener, and bring to a boil. Reduce heat; simmer, uncovered for 3-5 minutes or until berries are soft enough to mash. Place strawberries in a strainer, and mash over a bowl, to remove strawberry pulp from strawberry sauce. Dissolve gelatin in strawberry syrup, and stir, (be sure to do this while it is still hot so the gelatin dissolves). Let cool to room temperature. Repeat with blueberry sauce.

4. Use a skewer to poke holes in the top of each cake layer, (cakes should still be in pans, and completely cooled at this point).

5. Pour cooled strawberry syrup over one cake layer, and the blueberry syrup over the next. Cover cake pans, and place cakes in fridge until gelatin is set, about 2 hours.

6. To make the frosting, whisk together the milk and pudding mix until smooth. Fold in cool whip, until smooth. Chill frosting in the fridge until the cake is completely cooled, and ready to be frosted.

7.  Remove cake from cake pan by running a knife around the edge of the pans. (Run outside of pan under warm water if cake is difficult to remove. This will loosen the gelatin).
8.  Remove the strawberry cake, and place on a cake stand, (or serving plate of choice). Spread 1 cup of the whipped topping over the cake. Top with the blueberry cake. Frost the cake with the remaining whipped cream.
9.  Decorate with additional blueberries and strawberries if desired. 
10.  Chill for at least one hour before serving. Enjoy!