Red, White & Blueberry Poke Cake

By ldelmas

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• STRAWBERRY GELATIN:•1-1/2 cups fresh strawberries
• 1/2 cup water
• 1 cup plus 2 tablespoons sugar
• 1 tablespoon strawberry gelatin
• BLUEBERRY GELATIN:•1 cup fresh blueberries
• 3/4 cup water
• 2 tablespoons sugar
• 2 tablespoons berry blue gelatin
• FROSTING AND FILLING:•2-1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar

Preparation

Step 1

•In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
•Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks.
•For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Dissolve gelatin in syrup; cool to room temperature. Repeat steps to make blueberry gelatin.
•Pierce top of cake with a wooden skewer at 1/2-in. intervals. Pour cooled strawberry mixture over one cake. Pour cooled blueberry mixture over remaining cake. Cover cakes with plastic wrap; refrigerate until gelatin is set, about 2 hours.
•In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
•Run a knife around edge of pans to loosen. Remove strawberry cake to a serving plate; spread with 1 cup whipped cream. Top with blueberry cake. Frost top and sides with remaining cream. Chill for at least 1 hour before serving. Yield: 12 servings.