Red, White, and Blue Poke Cake Recipe

This poke cake is topped with fresh strawberries and blueberries, making it a great dessert for almost any occasion. With Fourth of July coming up in a few short weeks, this recipe is a must!

Finished and decorated poke cake

One of the reasons I love this recipe so much is that it takes a classic vanilla cake and makes it truly stand out with the many layers on top. It’s a super versatile dessert that can be adapted for whatever your preferences or requirements are, making it just about perfect for all kinds of events! I’ve made this cake in past years for Fourth of July parties since it features red, white, and blue decorations, but this also works for many other occasions!

So let’s talk about the different components of this recipe. I made a vanilla cake using a box mix to keep things simple, but you can definitely make your cake from scratch as well. Next, I poke holes into the cake (hence the name “poke cake!”) and cover the top with a strawberry puree mix. The strawberry sinks into the cake, creating a delicious strawberry surprise for those who take a slice!

Instead of traditional frosting, this cake is topped with a creamy pudding mixture. For the full “red, white, and blue” look, I take slices of strawberries and blueberries and decorate the cake with these fresh fruits. You can get creative with how you use the fruit as decorations; you can slice the strawberries thinly or chop them into cubes, however you choose!

Ingredients needed for poke cake


Each layer of this cake requires its own ingredients:

Decorating step of recipe


  1. First, make the vanilla cake. Follow the instructions on the cake mix box; add in the appropriate ingredients and bake as instructed. I baked the cake in a casserole dish to make it easy to decorate and serve. Once it has baked, allow it to cool.
  2. Make the strawberry puree mix by blending about half the strawberries from the box. A smooth red liquid should form.
  3. Poke holes into the cooled cake using a knife, wooden handle, etc. Pour the strawberry liquid from Step 2 over the cake. The liquid should seep into the holes and form a thin layer on top of the cake.
  4. Next, make the creamy pudding topping. Combine half of the Cool Whip tub with two cups of vanilla pudding in a medium bowl and mix well. Spread it over the strawberry layer with a spatula, careful not to mix the Cool Whip/pudding mixture with the strawberry.
  5. It’s time to decorate after spreading and smoothing the creamy pudding layer on top! I sliced strawberries in half and created four rows of alternating strawberry slices and blueberries, but you can decorate in whatever pattern you wish!
  6. After decorating, cover with plastic wrap and refrigerate for a few hours to allow it to set. You can even leave it overnight if you wish.
Decorated poke cake


This cake is very versatile meaning that you can add whatever you would like to it. If you are not a fan of strawberries you can certainly take any other fruit blend it up to make the puree and top it off with any fruits you like!

Get the scoop on some more recipes:

Yield: 12

Red, White, and Blue Poke Cake

Red, White, and Blue Poke Cake

This colorful poke cake is perfect for any event, especially a Fourth of July celebration! Using a simple vanilla cake base, this recipe adds more layers to create a wonderful dessert!

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 45 minutes
Total Time 1 hour 30 minutes


  • Vanilla cake mix
  • Two 3.25 ounce cups of vanilla pudding
  • One 8 ounce tub of Cool Whip
  • 16 ounce box of strawberries
  • Blueberries


  1. First, follow the instructions on the box and make the vanilla cake. Add in the appropriate ingredients and bake according to the box. Allow it to cool after baking.
  2. Wash about half of the strawberries and cut off the green stems. Blend the strawberries until a smooth puree forms.
  3. Poke holes in the cooled cake with a knife or utensil handle. Pour the strawberry puree over the cake, allowing it to seep into the cake and form a thin layer on top of the cake.
  4. Mix half of the Cool Whip tub and the two pudding cups together to create the creamy pudding topping. Spread it smoothly over the strawberry layer.
  5. Use the remaining half of strawberries and blueberries to decorate the top of the cake. Slice the strawberries in half and create alternating rows of strawberries and blueberries.

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