4th of July Poke Cake Recipe
Make it a festive, delicious summer celebration with this 4th of July poke cake! Featuring a sweet, fresh strawberry filling and homemade sponge cake, this patriotic poke cake puts a gourmet spin on this favorite party dessert.
How to Make the Best 4th of July Poke Cake
This festive 4th of July poke cake is the perfect dessert for your summer celebration. With its combination of tender sponge cake, creamy milk filling, fresh strawberries, and fluffy whipped cream, it’s a showstopper that’s sure to impress your guests. The patriotic colors make it an ideal choice for Independence Day gatherings or any red, white, and blue-themed event.
What Makes This Poke Cake Special
Unlike traditional cakes that sit on top of the surface, a poke cake’s magic happens when you poke holes throughout and let the filling soak in, creating a moist, flavorful interior. This 4th of July version combines a homemade sponge cake base with a luxurious mixture of sweetened condensed milk and evaporated milk that seeps into every crevice. The fresh strawberry filling adds a bright, summery flavor that perfectly complements the rich cake and whipped cream topping.
Tips for Success
For the best results, make sure to use room temperature eggs when separating them, as this helps the whites whip to stiff peaks more easily. Don’t skip the step of properly measuring your flour by spooning and leveling—this ensures the cake has the right texture. You can prepare this cake a day ahead and keep it refrigerated, making it a convenient option for entertaining. Feel free to get creative with your toppings, mixing in blueberries and raspberries alongside the strawberries for a true red, white, and blue presentation.
4th of July Poke Cake
Make it a festive, delicious summer celebration with this 4th of July poke cake! Featuring a sweet, fresh strawberry filling and homemade sponge cake, this patriotic poke cake puts a gourmet spin on this favorite party dessert.
Ingredients
Sponge Cake
Strawberry and Milk Fillings
Whipped Cream
Instructions
Sponge Cake
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat egg whites until stiff peaks form. Gradually add half of the sugar while beating, then fold in egg yolks mixed with the other half of the sugar, vanilla extract, and cream of tartar.
- Gently fold in the flour mixture alternating with milk until just combined.
- Pour into a greased 9x13 inch baking pan.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely.
Strawberry and Milk Fillings
- While the cake cools, combine the hulled strawberries with 0.25 cup white sugar. Let sit for 10 minutes to release juices.
- Once the cake has cooled, poke holes all over the top using a fork or toothpick.
- In a bowl, whisk together the sweetened condensed milk and evaporated milk.
- Pour the milk mixture evenly over the entire cake, allowing it to seep into the poked holes.
- Spread the macerated strawberries and their juices over the cake.
Whipped Cream
- In a large bowl, beat the cold heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the top of the cake.
- Decorate with desired toppings such as fresh strawberries, blueberries, raspberries, or patriotic sprinkles.
- Refrigerate until ready to serve.