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Perfect Strawberry Blueberry Flag Poke Cake Recipe with Easy Cream Cheese Frosting

Strawberry Blueberry Flag Poke Cake - featured image
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A festive and moist poke cake bursting with fresh strawberries and blueberries, topped with a tangy cream cheese frosting. Perfect for summer celebrations and patriotic occasions.

Ingredients

Scale
  • 1 box white cake mix (e.g., Betty Crocker)
  • Ingredients called for on the cake mix box (usually water, oil, and eggs)
  • 1 cup strawberry gelatin (Jell-O brand)
  • 2 cups boiling water
  • 2 cups fresh strawberries, sliced
  • 1 ½ cups fresh blueberries
  • 8 oz cream cheese, softened (Philadelphia brand recommended)
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly dust with flour to prevent sticking.
  2. Prepare the white cake mix according to the box instructions (usually mixing with water, oil, and eggs). Pour the batter evenly into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before poking.
  3. While the cake bakes, dissolve 1 cup of strawberry gelatin powder into 2 cups of boiling water. Stir until fully dissolved and set aside to cool slightly but not gel.
  4. Once the cake is completely cooled, use the handle of a wooden spoon or a large skewer to poke holes all over the surface about 1 inch apart.
  5. Slowly pour the cooled (but still liquid) gelatin over the poked cake, making sure it seeps into the holes. Arrange sliced strawberries over one third of the cake for the red stripes, place blueberries on another third for the blue field, and leave the last third plain or add more berries as stripes.
  6. Refrigerate the cake for at least 3 hours, preferably overnight, so the gelatin sets firmly.
  7. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in vanilla extract and milk until you reach a smooth, spreadable consistency.
  8. Carefully spread the cream cheese frosting evenly over the chilled cake using an offset spatula or butter knife.
  9. For the flag effect, arrange fresh strawberries and blueberries on top of the frosting to mimic the stripes and the blue canton with stars.
  10. Slice and serve chilled. Store leftovers covered in the refrigerator.

Notes

Let the cake cool completely before poking holes to avoid melting. Chill the cake overnight for best flavor and texture. Use room temperature cream cheese and butter for smooth frosting. Thaw and drain frozen berries well to avoid sogginess. Frosting spreads easier if allowed to sit at room temperature for 10 minutes before applying.

Nutrition

Keywords: strawberry poke cake, blueberry poke cake, flag cake, Fourth of July dessert, cream cheese frosting, summer dessert, patriotic cake

Find it online: https://freshforkful.com/perfect-strawberry-blueberry-flag-poke-cake-recipe-with-easy-cream-cheese-frosting/