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Strawberry Poke Flag Cake

Serves: 16 to 20
Hands On Time: 
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1/2 cup (8 tablespoons) salted butter, softened
4 large eggs
1 1/4 cup milk
1 (15.25-ounce) box white cake mix, such as Betty Crocker Super Moist
1 cup boiling water
1 (3-ounce) box strawberry Jell-O
1/2 cup cold water
1 (8-ounce) container Cool Whip
1 (3.4-ounce) box instant vanilla pudding, such as Jell-O
1 pint blueberries
2 pints raspberries


Heat the oven to 350 degrees. 

In a large bowl, beat together the butter and eggs with an electric mixer until combined. Beat in the milk, followed by the cake mix. Pour into a 9- by 13-inch baking dish and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool, in the baking dish, to room temperature.

Once cool, use a skewer to poke holes all over the cake.

In a medium bowl, stir together the boiling water and the strawberry Jell-O. Stir in the cold water and then immediately pour over the cake, letting the mixture soak into the holes. 

In a second medium bowl, stir together the Cool Whip and pudding mix until thoroughly combined. Spread in an even layer over the cake. Cover and refrigerate for at least 4 hours or, preferably, overnight.

When ready to serve, use the blueberries to create the upper left quadrant of the flag, leaving white space to represent stars. Use the raspberries to create the red stripes of the flag. Cut into slices and serve.

Photo: Ramona King

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