4th of July Strawberry Blueberry Poke Cake!

Here's the Dish

The best part about holidays is get-togethers with family and friends! The downfall can often be that there is a plentiful amount of unhealthy food! For that reason, I always like to bring a dish to pass that is ‘surprisingly’ healthy, and most of the time I keep the ‘healthy’ part my little secret until after people have tried it, (because let’s face it some people won’t even try a dish if they hear the term healthy!) The best part is then watching peoples faces when they are pleasantly surprised that they actually enjoyed something healthy!

This poke cake is one of my favorite dishes to pass at get-togethers because not only is it simple to make and delicious, but it is also stunningly beautiful when you cut into it! I took a traditional ‘poke cake’ recipe and made it healthy by replacing jello with real fruit and natural unflavored gelatin. I also topped this beauty of a cake with my ‘famous’ light and fluffy whipped frosting that always gets rave reviews, and is so easy to make! Gather friends and family to celebrate this Fourth of July with this Strawberry Blueberry Poke Cake!

Method

The estimated total time to make this recipe is 4 hours or overnight.

1

Preheat oven to 350 degrees. Spray two 8 inch round cake pans with non-stick spray. 

2

In a large bowl, combine cake mix, egg whites, yogurt, and water. Beat until cake mix is smooth. Bake cakes for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool to room temperature, but leave in cake pans. 

3

In a small saucepan, combine strawberries, water, and sweetener, and bring to a boil. Reduce heat; simmer, uncovered for 3-5 minutes or until berries are soft enough to mash. Place strawberries in a strainer, and mash over a bowl, to remove strawberry pulp from strawberry sauce. Dissolve gelatin in strawberry syrup, and stir, (be sure to do this while it is still hot so the gelatin dissolves). Let cool to room temperature. Repeat with blueberry sauce. 

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4

Use a skewer to poke holes in the top of each cake layer, (cakes should still be in pans, and completely cooled at this point). 

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5

Pour cooled strawberry syrup over one cake layer, and the blueberry syrup over the next. Cover cake pans, and place cakes in fridge until gelatin is set, about 2 hours. 

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6

To make the frosting, whisk together the milk and pudding mix until smooth. Fold in cool whip, until smooth. Chill frosting in the fridge until the cake is completely cooled, and ready to be frosted.

7

Remove cake from cake pan by running a knife around the edge of the pans. (Run outside of pan under warm water if cake is difficult to remove. This will loosen the gelatin).

8

Remove the strawberry cake, and place on a cake stand, (or serving plate of choice). Spread 1 cup of the whipped topping over the cake. Top with the blueberry cake. Frost the cake with the remaining whipped cream. 

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9

Decorate with additional blueberries and strawberries if desired.

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10

 Chill for at least one hour before serving. Enjoy! 

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Ingredients

For the Cake:
1Box white cake mix 1
5 Egg whites (or 2 whole eggs)
1/3 cup Plain fat free Greek yogurt
1 cupWater
For the Strawberry Jello:
1 1/2 cupsFresh strawberries
1/2 cupWater
2 tbs Sugar alternative of choice or 4 pks stevia
1 tbsUnflavored gelatin (or 1 pkt knox gelatin)
For the Blueberry Jello:
1 cupFresh blueberries
3/4 cupWater
2 tbsSugar alternative of choice or 4 pkts stevia
2 tbsUnflavored gelatin (or 2 pkts knox gelatin)
For the Whipped Frosting:
1 cupCold skim milk (or milk alternative of choice)
1 Small pkg sugar free instant white chocolate pudding
2 (8oz) Container light cool whip (or Tru Whip, a natural alternative)
Optional: Additional blueberries and strawberries for decorating!

1 You can use Pillsbury Reduced Sugar White Cake Mix for a low sugar version, or a gluten free cake mix if desired!

Katie's Tip!

This whipped frosting tastes best when cold! I recommend keeping the cake refrigerated until ready to serve!

Nutrition Breakdown

16 Slices of Cake
187 Calories per Serving
3 g Fat per Slice
33 g Carbohydrate per Slice
1 g Fiber per Slice
16 g Sugar per Slice
4 g Protein per Slice
5 WWP+*

*Weight Watchers Points per serving

28 Comments

Jyl said:

This is so pretty! you have a way with making foods look gorgeous and taste great too!

June 25th, 2012 — 9:22am  |  Reply

Kasey Shuler said:

This looks amazing! Love the festive sparkler. It’s so hard to make desserts healthy AND tasty, but seems like you have this skill down. Thanks for sharing!

June 25th, 2012 — 2:42pm  |  Reply

Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate said:

Looks delicious! I love healthified desserts – especially ones that are simple to make. Thanks for sharing such a timely recipe with us!

June 26th, 2012 — 3:20pm  |  Reply

Lindy@ItsyBitsyPaper said:

Oh wow, this is beautiful and so is your blog. First time visitor. I hope you will link this cake up to my Patriotic Project Parade!

http://www.itsybitsypaperblog.com/2012/06/patriotic-project-parade-linky-party.html

June 26th, 2012 — 10:09pm  |  Reply

Katie said:

Looks delicious, but I find that with your recipes, you tend to view “low-cal” as “healthy,” when that’s not always the case. While this cake recipe is healthier, it is not truly healthy or nutritious by any means. I am an avid fan of your site, but I would really enjoy it if you focused more on making dishes wholesome (natural, whole ingredients as opposed to a boxed cake mix, cool whip, and gelatin) rather than low calorie. It’s about quality, too!

June 27th, 2012 — 8:32pm  |  Reply

Dashing Dish said:

hi katie i definitely agree, and actually i dont see low cal as ‘healthy’ at all!

I simply believe 2 things… 1. everything in moderation is key, so if you want to have a quick box cake, at least making it a healthier version is really more realistic every now and then than making one from scratch, which btw i do have a homemade all natural chocolate cake recipe on my site! and 2. I always give natural options if I do use something like a box cake mix, such as organic box cake mix or tru whip for this recipe (both natural alternatives i listed if you didnt want to use cool whip or box cake mix) :)

June 28th, 2012 — 6:50am  | 

Monique @ Ambitious Kitchen said:

We always make poke cake for the 4th! This is beautiful!

June 28th, 2012 — 12:47pm  |  Reply

Dashing Dish said:

thanks so much monique!

June 28th, 2012 — 8:52pm  | 

Katrina Dingle said:

This is so pretty! Love the sparkler :)

June 29th, 2012 — 7:02am  |  Reply

Brandi said:

This looks delicious, I can’t wait to make it next week. My friends expect a dessert at holiday parties and I like that I can take one that won’t totally ruin my diet :) Happy fourth!

June 29th, 2012 — 5:30pm  |  Reply

Rachel S. said:

If I use a gluten free cake mix- do I need to change any measurements since a regular cake has more oz.?

July 1st, 2012 — 11:34am  |  Reply

Dashing Dish said:

how many oz?

July 1st, 2012 — 2:32pm  | 

Rachel S. said:

The regular cake mix is 1 lb 2.25 oz (18.25 oz) and Gluten free is 15 oz.

July 2nd, 2012 — 10:53am  | 

Dashing Dish said:

I would use one less egg white, and 3/4 cup water

July 2nd, 2012 — 8:21pm  | 

Sarah said:

this looks really yummy! Is there some way I could make a vegetarian version of this?

July 3rd, 2012 — 1:06am  |  Reply

Dashing Dish said:

i’m so sorry, not sure how to sub eggs in a cake recipe :(

July 3rd, 2012 — 5:48am  | 

Melissa Klotz said:

Sarah — you could use 12 oz of club soda mixed with 1 box of white cake mix for the cake. As for the gelatins (since those aren’t vegan), I’m not really sure, but maybe just divide your cake batter into two and add fresh chopped strawberries to one and whole blueberries to the other. It’s not a “poke cake” then, but similar!

August 2nd, 2012 — 7:13pm  | 

Nikki said:

Looks so fresh and delicious! Two questions though – Do you think this would work if I used frozen blueberries? And regular yogurt instead of greek yogurt?

March 18th, 2013 — 12:43pm  |  Reply

Dashing Dish said:

yes and yes :)

March 18th, 2013 — 1:33pm  | 

Nikki said:

Thanks for the quickie response! I might be making this for my Mom’s Birthday cake that she takes to work – but I am going to make both layers blueberry for lack of strawberries!

PS. Love your blogg… just wish you didn’t have to have a membership to view sooo many of the amazing looking recipes :(

March 18th, 2013 — 2:14pm  | 

Dashing Dish said:

hey nikki… sorry…its the only way to keep my website ad free and clean and make this a full time job! :) i do post 1-2 free every week though!

March 18th, 2013 — 6:52pm  | 

Nikki said:

Well, that’s alright.
So, I had a few different cakes I was deciding between and showed my momma, and she chose this one! So I shall let you know how it turns out once I’ve made it!!

March 18th, 2013 — 11:41pm  | 

kriston said:

Can you add strawberries /blueberries to the cake mix to guide it exttable flavor?

April 21st, 2013 — 1:15am  |  Reply

kriston said:

Sorry for the typos! It should say…. to give it extra flavor!

April 21st, 2013 — 1:17am  |  Reply

Dashing Dish said:

you could try! :) havent tried but i dont see why not!

April 21st, 2013 — 1:15pm  | 

Melody said:

What’s the real difference using egg whites or just 2 whole eggs? Can’t wait to make this for the 4th!! Looks delicious!

June 28th, 2013 — 5:26pm  |  Reply

Dashing Dish said:

2 eggs can be used :)

July 1st, 2013 — 12:38pm  | 

Laura Kessler said:

You are absolutely amazing! I am so thankful you have posted HEALTHY recipes for people out there who want to live a healthy lifestyle. I just found your website tonight and I honestly feel so grateful that I came across it. Through my struggles, it has been hard to accept the fact that I can’t eat “normal” foods, but tonight you have proved me wrong and have showed me that I can “have my cake and eat it too.”

July 15th, 2013 — 11:51pm  |  Reply

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