Red, White & Blueberry Poke Cake. Listening To Bryn Oldfield.

This Red, White & Blueberry Poke Cake is so fun and festive. I love how guests are happily surprised when you cut into the kind of plain white iced cake and they see the happy red and blue inside. It is super delicious, too, and perfect for a patriotic party.

Red, White & Blueberry Poke Cake

Ingredients for cake:

1 package white cake mix
1-1/4 cups water
2 eggs
1/4 cup canola oil

Ingredients for strawberry gelatin:

1 cup fresh strawberries
1/4 cup water
2/3 cup sugar
2-1/4 teaspoons strawberry gelatin

Ingredients for blueberry gelatin:

3/4 cup fresh blueberries
1/2 cup water
4-1/2 teaspoons sugar
4-1/2 teaspoons berry blue gelatin

Ingredients for icing and filling:

2-1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar
Berries to garnish, if you like

Directions for cake:

1. Line bottoms of two 9-inch round baking pans with parchment or waxed paper; coat paper with cooking spray.

2. In a large bowl, beat the cake mix, water, eggs and oil on low speed for 30 seconds. Beat on medium for 2 minutes longer.

3. Pour batter into prepared pans. Bake at 350°F for 25-30 minutes or until a tester inserted near the center comes out clean. Cool completely in pans on wire racks.

Directions for strawberry gelatin:

1. In a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft.

2. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature.

Directions to make blueberry gelatin:

1. In a small saucepan, combine the blueberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft.

2. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature.

Directions to assemble cake:

1. Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes.

2. Gradually pour cooled strawberry mixture over one cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake.

3. Refrigerate cake layers, covered, overnight.

4. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and beat until soft peaks form.

5. Run a knife around edges of pans to loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream.