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Red White and Blue Patriotic Poke Cake

Red White and Blue Patriotic Poke Cake

We adore this Red White and Blue Patriotic Poke Cake, and not just for 4th of July, or Memorial Day.

The combination of strawberry, and blueberry filling makes this a favorite over a lemon yellow cake. It creates the ultimate mouthful of flavor explosion. 

I used the Lemon Yellow Cake from my Strawberry Shortcake Poke Cake, because it's the perfect vessel for the filling.
A post shared by Serena | Food + Travel (@serenabakessimplyfromscratch) on
I was going to make a flag out of strawberries, and blueberries on the top of the Red White and Blue Patriotic Poke Cake, but my back pain won this round. I had forgotten until we had already sliced into it.. Oh, well.. Such is life. So, we decorated each piece with a half sliced strawberry, and blueberry.

I might have to make another video just for the strawberry, blueberry, flag on the top of the cake. As you can see from my Instagram pic from a few years back it's extremely easy to make. 

Let's make the cake shall we?

Red White and Blue Patriotic Poke Cake Sugar Lemon Butter
For the Lemon Yellow Cake: In a large mixing bowl cream together 3/4 cup Butter, 1 2/3 cup Sugar, and 1 teaspoon Lemon Zest, until mixture is light, and fluffy.Red White and Blue Patriotic Poke Cake Eggs
Add 3 whole Eggs, 1 at a time beating well between each addition.Red White and Blue Patriotic Poke Cake Vanilla Baking Powder Baking Soda
Stir i1 tablespoon Vanilla Extract, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, and 1/2 teaspoon Sea Salt. Mix until well combined.Red White and Blue Patriotic Poke Cake Flour Buttermilk
Add 2 1/4 cups All-Purpose or Whole Wheat Pastry Flour, and 1 1/2 cups Buttermilk.Red White and Blue Patriotic Poke Cake Mix
Mix until combined being careful not to over mix, scrape sides of bowl as needed.Red White and Blue Patriotic Poke Cake Spread Batter
Butter a 9"x13" pan, and line with parchment paper. Butter parchment paper.
Pour cake batter into prepared pan.Red White and Blue Patriotic Poke Cake Poke Holes Cake
Bake in a 350 degree preheated oven for 35-40 minutes, until a tooth pick inserted into the center of cake comes out clean. 
Allow cake to cool for 20 minutes, and then use a 1/4" round handle of a wooden spoon to poke holes all over the cake.Red White and Blue Patriotic Poke Cake Gelatin
In two separate small bowls mix 1/3 cup Water, and 1 package Unflavored Gelatin, in each bowl. Stir together, and set aside.Red White and Blue Patriotic Poke Cake Strawberry Sugar Lemon
Puree 2 cups Finely Diced Strawberries.
In a medium-sized saucepan add Strawberry Puree, 3 tablespoons Sugar, and 1 tablespoon Lemon Juice. Bring to a boil, and remove from heat. Stir in gelatin mixture, and 1 cup Finely Diced Strawberries. 
Set aside.
Red White and Blue Patriotic Poke Cake Blueberry Lemon Sugar
Puree 2 cups Blueberries.
In a medium-sized saucepan add 2 cups Pureed Blueberries, 1cup Whole Fresh Blueberries, 3 tablespoons Sugar, and 1 tablespoon Lemon Juice. Bring mixture to boil, and cook until juice starts to darken, about 3-4 minutes.
Remove from heat, and stir in gelatin mixture.
Set aside to cool for about 5 minutes.
Red White and Blue Patriotic Poke Cake Strawberry Blueberry Filling
Alternate filling the holes with a stripe of strawberry filling, and then blueberry filling. Gently work into holes. A little swirling is ok, but be careful not to over mix the strawberry, and blueberry together.
Refrigerate overnight or for at least 8 hours, until set.
Red White and Blue Patriotic Poke Cake Whip Cream
Whip together 1 1/4 cups Heavy Whipping Cream, 2 tablespoons Sugar, and 1/2 teaspoon Vanilla. Spread whip cream over the top of berries.Red White and Blue Patriotic Poke Cake with Strawberry Blueberry Filling
Garnish with Strawberries, and Blueberries, if desired.

I just adore the flavor combination of this cake, and know you will too! 



Yield: 16 Servingsprint recipe

Red White and Blue Patriotic Poke Cake

Red White and Blue Patriotic Poke Cake. Filled with real strawberry, blueberry filling from Serena Bakes Simply From Scratch.
prep time: 35 MINScook time: 45 MINStotal time: 80 mins

INGREDIENTS:

Yellow Cake
  • 3/4 cup Cold Butter, Plus Soft Butter For Greasing Pan
  • 1 2/3 cup Sugar
  • 1 teaspoon Lemon Zest
  • 3 whole Eggs
  • 1 tablespoon Vanilla Extract
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 1/4 cup All-Purpose or Whole Wheat Pastry Flour
  • 1 1/2 cups Buttermilk
Strawberry Filling
  • 1/3 cup Water
  • 1 package Unflavored Gelatin
  • 3 cups Strawberries, Finely Diced
  • 3 tablespoons Sugar
  • 1 tablespoons Lemon Juice
Blueberry Filling
  • 1/3 cup Water
  • 1 package Unflavored Gelatin
  • 3 cups Blueberries
  • 3 tablespoons Sugar
  • 1 tablespoon Lemon Juice
Whipping Cream
  • 1 1/4 cup Heavy Whipping Cream
  • 2 tablespoons Sugar
  • 1/2 teaspoons Vanilla Extract
Serving
  • Additional Strawberries and Blueberries.

INSTRUCTIONS


  1. Preheat oven to 350 degrees. Butter a 9"x13" pan, and line with parchment paper. Butter parchment paper well, set aside.
Yellow Cake
  1. Cream together butter, sugar, and lemon zest.
  2. Beat in eggs one at a time, scraping sides of bowl, until light and fluffy.
  3. Add 1 tablespoon vanilla, baking powder, baking soda, and salt. Mix until well combined.
  4. Add flour, and buttermilk. Mix until just combined.
  5. Pour into prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center of cake comes out clean.
  6. Allow cake to cool for 20 minutes. Then use 1/4 inch wooden cooking handle to poke holes all over cake.
Strawberry Filling
  1. In a small bowl mix together water, and gelatin. Allow to bloom for 5 minutes.
  2. Puree 2 cups strawberries in a blender, or food processor.
  3. In a medium-sized saucepan add pureed strawberries, sugar, and lemon juice. Bring to a boil, remove from heat. Stir in bloomed gelatin mixture, and remaining 1 cup diced strawberries.
  4. Set aside.
Blueberry Filling
  1. In a small bowl mix together water, and gelatin. Allow to bloom for 5 minutes.
  2. Puree 2 cups Blueberries in a blender, or food processor.
  3. In a medium-sized saucepan add blueberry puree, remaining whole blueberries, sugar, and lemon juice. Bring to a boil, and cook until juice darkens, about 3-4 minutes. Remove from heat, and stir in bloomed gelatin, until well combined.
  4. Set aside to cool for 5 minutes.
To Assemble Red White and Blue Patriotic Poke Cake
  1. Alternate filling the holes with a stripe of strawberry filling, and then blueberry filling. Gently work filling into holes. A little swirling is ok, but be careful not to over mix the strawberry, and blueberry together.
  2. Refrigerate for 8 hours or overnight, until set.
Whipped Cream
  1. When ready to serve make whip cream. Beat heavy whipping cream, sugar, and vanilla extract until medium peaks form. Taste whipping cream, and add additional sugar if desired.
  2. Spread whipping cream over the top of cake.
To Serve
  1. You can garnish cake using strawberries, and blueberries to look like a flag. Or each serving can be garnished with a half of a strawberry, and a few blueberries.
Created using The Recipes Generator

Red White and Blue Patriotic Poke Cake with Strawberry Blueberry Filling.

4 comments

  1. In your original cake, you specify cold butter when starting the cake. Usually recipes call for room temperature butter. Is there a reason you call for cold butter?

    ReplyDelete
    Replies
    1. Hi Jan! I find cold butter holds volume better when beaten for a lighter crumb. Thanks, Serena

      Delete
  2. Beautiful! Great for flag day too (which is today).

    ReplyDelete

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