Red White and Blue Patriotic Poke Cake

If you're looking for a Red White and Blue Poke Cake from scratch look no further. A soft fluffy yellow cake is filled with homemade strawberry and blueberry filling and covered with sweetened whipped cream. No flavored jello needed or whipped topping. It's a 4th of July favorite with the fresh berry filling that never lasts long.

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.

Then made fresh strawberry and blueberry Jello filling from scratch.

You can decorate the top with strawberry, blueberry, flag on the top of the cake to make it extra Patriotic or just a slice with a few strawberries and blueberries like we did here.

Here's how to make this Red White and Blue Patriotic Poke Cake:

For the Lemon Yellow Cake in a large mixing bowl cream together: 

• 3/4 cup Butter
• 1 2/3 cup Sugar
• 1 teaspoon Lemon Zest

Until mixture is light, and fluffy.

Add: 

• 3 whole Eggs

1 at a time beating well between each addition.

Stir in: 

• 1 tablespoon Vanilla Extract
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt

Mix until well combined.

Add

• 2 1/4 cups All-Purpose or Whole Wheat Pastry Flour
• 1 1/2 cups Buttermilk

Mix yellow cake batter until combined being careful not to over mix, scrape sides of bowl as needed.

Butter a 9"x13" pan, and line with parchment paper. 

Butter parchment paper.

Pour cake batter into prepared pan.

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.

In two separate small bowls mix together: 

• 1/3 cup Water
• 1 package Unflavored Gelatin 

In each bowl. Stir together, and set aside.

Puree 2 cups Finely Diced Strawberries.

In a medium-sized saucepan add: 

• Strawberry Puree
• 3 tablespoons Sugar
• 1 tablespoon Lemon Juice

Bring to a boil, and remove from heat. Stir in gelatin mixture, and 1 cup Finely Diced Strawberries.

Set aside.

Puree 2 cups Blueberries.

In a medium-sized saucepan add:

• 2 cups Pureed Blueberries
• 1cup Whole Fresh Blueberries
• 3 tablespoons Sugar
• 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.

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.

Whip together:

• 1 1/4 cups Heavy Whipping Cream
• 2 tablespoons Sugar
• 1/2 teaspoon Vanilla

Spread whip cream over the top of berry filling.

Garnish with Strawberries, and Blueberries or make a flag, if desired.

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

Other favorite Cake Recipes we love:

• Chocolate Strawberry Poke Cake
• Blackberry Buckle
• Blueberry Cinnamon Crumb Coffee Cake
• Best Yellow Birthday Cake
• Boston Cream Pie

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American

Yield: 16

Author: Serena Bakes Simply From Scratch

Red White and Blue Patriotic Poke Cake

Red White and Blue Patriotic Poke Cake with strawberry and blueberry filling with a delicious moist yellow cake is a fun favorite for 4th of July from Serena Bakes Simply from Scratch.https://4.bp.blogspot.com/-El3bwv5mj-Y/WTl_Pr8ovvI/AAAAAAAAhEs/z__kKotw5rY6PEA76dWPTeRelNtKXvhjgCLcB/s1600/Red%2BWhite%2BBlue%2BPatriotic%2BPoke%2BCake%2B%25281%2Bof%2B1%2529.jpg2017-06-13

Red White and Blue Patriotic Poke Cake

Red White and Blue Patriotic Poke Cake recipe filled with real strawberry, blueberry filling from Serena Bakes Simply From Scratch.

Prep time: 8 H & 35 MCook time: 45 MinTotal time: 9 H & 20 M

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.
2. A little swirling is ok, but be careful not to over mix the strawberry, and blueberry together.
3. 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.
2. Taste whipping cream, and add additional sugar if desired.
3. Spread whipping cream over the top of cake.

To Serve

1. You can garnish cake using strawberries, and blueberries to look like a flag.
2. Or each serving can be garnished with a half of a strawberry, and a few blueberries.

Nutrition Facts

Calories

385.67

Fat

17.71 g

Sat. Fat

10.66 g

Carbs

50.92 g

Fiber

3.18 g

Net carbs

47.74 g

Sugar

33.01 g

Protein

8.25 g

Sodium

282.93 mg

Cholesterol

81.42 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2017 Serena Bakes Simply From Scratch

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