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–+ servings
Red strawberries, white cake, and blue jello, come together to create this simple and delicious patriotic Red, White, and Blue Poke Cake perfect for the 4th of July!

Red, White, and Blue Jello Poke Cake

Red strawberries, white cake, and blue jello, come together to create this simple and delicious patriotic Red, White, and Blue Jello Poke Cake perfect for the 4th of July!
Author Amber Brady
Yields 12 + servings

Ingredients

  • 15.25 oz (432 g) white cake mix, (and ingredients called for on box -- oil, egg whites, and water)
  • 3 oz (85 g) small box blue raspberry jello, (powder only)
  • 1 ½ cups (355 ml) water, divided
  • 8 oz (226 g) tub cool whip
  • 1 cup (174 g) sliced strawberries
  • optional: blueberries to create a flag on top of the cake

Instructions

  • Prepare your cake mix in a large mixing bowl according to package directions. Pour into a greased 9×13-inch pan and bake in oven according to package directions. (Mine was 350 degrees Fahrenheit for 29 minutes.)
  • Allow cake to cool for about 30 minutes when done baking.
  • Bring 1 cup of water to boil in a small pot over medium heat. Pour in your dry jello mix and stir until dissolved. Add in your remaining ½ cup of water (it should be cold!) and stir.
  • Poke holes into your cake using a fork, and space them about an inch apart. Pour jello evenly over the top of your cake. Cover the cake and place it in your fridge for 3 hours.
  • Spread cool whip over the top of your cake evenly. Arrange strawberry slices over the top of your cool whip as desired. Store in fridge for 1 hour before serving.

Notes