4th of July Strawberry Blueberry Poke Cake
This recipe comes from Dashing Dish a website billed as Healthy Alternatives To the Foods You Crave! Check it out. The estimated time to make this dish is 4 hours or overnight, including, baking, cooling and refrigeration time.
1 Box white cake mix. (You can use Pillsbury Reduced Sugar White Cake Mix for a low sugar version, or a gluten free cake mix if desired.)
5 egg whites or 2 whole eggs
1/3 cup plain fat free Greek yogurt
1 cup water
For the Strawberry Jello:
1 1/2 cups fresh strawberries
1/2 cup water
2 Tbsp. sugar alternative of choice (or 4 packs stevia)
1 Tbsp. Unflavored gelatin ( or 1 packet knox gelatin)
For the Blueberry Jello:
1 cup fresh blueberries
3/4 cup water
2 Tbsp. Sugar alternative (or 4 packets Stevia)
2 Tbsp. Unflavored
For the Whipped Frosting:
1 cup cold skimmed milk (or milk alternative of choice)
1 small package sugar free instant white chocolate pudding
2 (8 oz) containers Light Cool Whip (or Tru Whip, a natural alternative)
Optional: Additional blueberries or strawberries for decoarating!
Preheat oven to 350 degrees. Spray two 8 inch round cake pans with non-stick spray, 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 tothpick comes out clean. Let cakes cool to room temperature, but leave in cake pans.
In a small saucepan, combine strawberries, water and sweetener and bring to a boil. Reduce heat; simmer uncovered for 3 to 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 still hot so the gelatin dissolves.) Let cool to room temperature.
Repeat method above with blueberry sauce ingredients.
Use a skewer to poke holes in the top of each layer of the cake (cakes should still be in pans and completely cooled at this point.) Pour cooled strawberry syrup over one cake layer and the blueberry syrup over the other layer. Cover cake pans and place cakes in fridge until gelatin is set, about 2 hours.
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.
Remove cake from pans by running a knife around the edge of pans. (Carefully run outside of pan under warm water if cake is difficult to remove. This will loosen the gelatin.)
Remove the strawberry cake and place on a cake stand or serving plate. Spread 1 cup of the whipped topping mixture over the cake. Top with the blueberry layer. Frost the cake with the remaining whipped topping mixture. Decorate with additional blueberries and strawberries if desired. Chill for at least one houer before serving.
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