Patriotic Poke Cake

From Cook's Country | June/July 2010
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Why this recipe works:

For a Patriotic Poke Cake that screamed red, white, and blue all the way through, we cooked blueberries and strawberries to create two separate syrups to drizzle over our white cake. Poking holes into the top of the cake allowed us to incorporate our syrups directly into the interior of the… read more

For a Patriotic Poke Cake that screamed red, white, and blue all the way through, we cooked blueberries and strawberries to create two separate syrups to drizzle over our white cake. Poking holes into the top of the cake allowed us to incorporate our syrups directly into the interior of the cake.

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Serves 12

Flavored gelatin and fresh berries give white cake layers stripes of red ruby and berry blue. We swathe the cake in whipped cream for a festive July 4 treat.

Ingredients

  • 1 cup blueberries
  • 1 1/4 cups water
  • 1/4 cup sugar
  • 2 tablespoons berry-flavored gelatin
  • 1 1/2 cups strawberries, hulled
  • 1 tablespoon strawberry-flavored gelatin
  • 2 (9-inch) baked white cake rounds, cooled completely and still in pans (see related recipe)
  • 4 cups lightly sweetened whipped cream

Instructions

  1. For the blueberry and strawberry syrups: Cook blueberries, 3/4 cup water, and 2 tablespoons sugar in medium saucepan over medium-low heat, covered, until blueberries are softened, about 8 minutes. Strain through fine-mesh strainer into medium bowl; discard solids. Whisk berry-flavored gelatin into juices and cool slightly, about 15 minutes. Repeat cooking and straining using strawberries, remaining water, and remaining sugar. Whisk strawberry-flavored gelatin into juices and cool slightly, about 15 minutes.

    To assemble: Using skewer, poke 25 holes in top of each cake, twisting gently to form slightly larger holes. Pour cooled blueberry syrup over 1 cake layer. Repeat with cooled strawberry syrup and second layer cake. Cover cakes with plastic wrap and refrigerate until gelatin is set, at least 3 or up to 24 hours. Run knife along interior of pans. Invert blueberry cake onto wire rack, then flip cake right side up onto serving platter. Spread 1 cup whipped cream over top. Invert strawberry cake and place, right side up, on whipped cream. Spread remaining whipped cream over top and sides of cake. Slice and serve.

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