American Flag Cake


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This Red, White, and Blue American Flag Cake is going to be perfect for 4th of July dessert. We start with a strawberry poke cake and then add Cool-Whip, fresh blueberries and strawberries. It’s simple to make. Great for all summer picnics, Memorial Day and Labor Day too!

American Flag Cake in a pan

American Flag Cake

Poke cakes have been quite popular for years. My family really enjoys my Boston Cream Poke Cake, Caramel Apple Poke Cake, and also in the fall a delicious Pumpkin Caramel Poke Cake. Several American holidays are quickly approaching and this American Flag Cake is the perfect addition to any party. Such a fun holiday dessert. The recipe is easy and has red, white and blue colors. The fresh fruit and Cool-Whip topping keep the cake light which is great for hot summer days. I have something to say about mixing fruit in with the cake, it’s delicious. All berries are in season right now too! Strawberries, blueberries, and even raspberries can help make a colorful cake for a Fourth of July dessert.

Piece of American Flag Cake on a plate.

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Do you see how the cake with the strawberry Jello mixes together?  That is the power behind a poke cake. If you don’t know much about poke cakes, they’re actually quite easy.

Red, white, and blue cake on a plate.

What are Poke Cakes?

A poke cake is simply a baked cake that you poke holes in. After you poke the holes in the cake, the cake is then filled with a liquid of some sort. In this case, we use Strawberry Jello for our American Flag Cake. Of course, other yummy things can be put in the holes too. Think puddings, strawberry filling, chocolate, and even pureed fruit.

Piece of Flag Cake on a plate iwth fork.

Many poke cakes are topped with whipped topping, like this American Flag Cake. Many other poke cake recipes call for a traditional buttercream frosting. You could consider making a simple cheesecake frosting or even purchasing store-bought to keep this cake simple. The whiter the topping, the better. White makes the color from the berries pop.

Fork with red, white, and blue cake.

As you can see, the finished product is a beautiful one. The whipped topping, fruit, and cake all taste delicious. If you were to show up at a party with this cake, I think you’d be considered a hero for the day. Yes, it’s an eye-catcher and is quite tasty.

American Flag Cake on a plate.

If you’re looking for recipes that will rock your holidays, check out these other red, white and blue desserts I have shared:

Flag cake in a pan.

How to Make American Flag Cake

The start of this recipe requires that you prepare a boxed cake mix. I suppose you could make a homemade white cake too. But, I like to keep these cakes simple and less time-consuming. Be sure to follow the directions on the box. If your mix calls for whole eggs, only use the whites. The yolk from the egg will give your cake a yellow tint and we want the cake to be as white as possible.

Mixing a boxed cake mix.

Next, you’ll pour the batter in a greased and floured 9X13 cake pan. While you could make it in a circle pan, it may not have the same visual appeal as a rectangular pan would.

Pouring cake mix into a pan

While the cake is baking, I slice the strawberries lengthwise. Yes, you will also find me filling my mouth with all these wonderful berries.

Sliced strawberries for American Flag Cake.

After the cake is pulled from the oven to cool, this is where you prepare the Jello. We use 1 cup of boiling water and whisk until dissolved. Then add 1/2 cup of cold water, whisk a bit more.

Making Jello for strawberry poke cake.

You can let your kids help you with this part of the poke cake. Using a fork, holes are poked in the cake. This is simple, and fun. I add quite a few holes. Poking more allows the red Jello to be more visible.

Poking holes in cake for American Flag Poke Cake.

Ah! Now pouring the Jello into the holes, this is fun! Watch as the liquid disappears into the holes. Of course, the final product is even cooler.

Pouring Jello on poke cake.

After adding the Jello, I like to chill the cake. Chilling allows the Jello to set into the holes and set.

Chilled poke cake in a pan.

I use Cool-Whip for this poke cake. Homemade whipped topping could be used as well. I prefer stabilized Cool-Whip for summer parties as it stays stabilized with the hot weather for much longer than traditional whipping cream.

Adding Cool-Whip to strawberry poke cake.

Now the blueberries are going on. You get to channel your inner kiddo and place berries on the cake. Not only do the berries look yummy, but they are also going to help the cake taste delicious too.

Adding blueberries to red, white, and blue flag cake.

Those strawberries that you cut up earlier are going to be put to work here. This is truly where this Fourth of July cake becomes a work of art. So patriotic!

Easy Flag Cake in a pan.

Piece of red, white, and blue American Flag cake.


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American Flag Cake

By: Jen CIncyshopper
This Red, White, and Blue American Flag Cake is going to be perfect for 4th of July dessert. We start with a strawberry poke cake and then add Cool-Whip, fresh blueberries and strawberries. It's simple to make. Great for all summer picnics, Memorial Day and Labor Day too!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 12 servings


  • 1 box White Cake Mix, plus box ingredients
  • 1 cup Water, boiling
  • 1 box, 3 oz Strawberry Jello Mix
  • 1/2 cup cold Water
  • 8 oz Frozen Whipped Topping, thawed
  • 1 pint Blueberries
  • 1 quart Strawberries


  • Prepare cake mix (using directions for egg whites only) in a 13x9" cake pan.
  • Allow to cool for 20 minutes.
  • Mix Jello mix with boiling water in a large cup.
  • Add cold water and mix well.
  • Poke top of your cake all over with a fork.
  • Gradually pour Jello mixture over the whole cake.
  • Place in refrigerator for 30 minutes to finish cooling.
  • Spread whipped topping evenly over top of cake.
  • Place about 5 rows of 7 blueberries each in the top left corner of the cake.
  • Hull and slice your strawberries lengthwise.
  • Add rows of overlapping strawberries to create the red stripes for the cake.
  • Refrigerate cake for another hour before serving.


Calories: 276kcal, Carbohydrates: 51g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 2g, Cholesterol: 3mg, Sodium: 307mg, Potassium: 171mg, Fiber: 3g, Sugar: 30g, Vitamin A: 64IU, Vitamin C: 50mg, Calcium: 95mg, Iron: 2mg
Like this recipe? Rate and comment below!

Adapted from: Betty Crocker!

Long collage with American Flag Poke Cake

Small collage of berry cake.

About Jen Cincyshopper

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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  1. The cake looks so pretty when it’s cut. I haven’t made a poke cake in a long time, so I think my kids would love the pretty inside color. .