Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, eggs, water, vegetable oil, and vanilla extract. Use a whisk to mix until the batter is smooth and well combined.
Divide the batter into two bowls. In one bowl, add a few drops of blue gel food coloring until you reach your desired shade of blue. In the second bowl, add red gel food coloring and mix until you achieve a bright red color.
Pour half of the white batter into the greased 9x13 inch baking pan. Then, carefully add the blue batter on top, followed by the remaining white batter. Swirl the batters gently with a knife to create a marbled effect, but be careful not to overmix.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Once the cake is cool, use a toothpick or skewer to poke holes all over the surface of the cake. This will allow the creamy mixture to soak in beautifully.
In a bowl, whisk together the sweetened condensed milk, vanilla pudding mix, and 2 cups of milk until smooth. Pour this mixture evenly over the poked cake, making sure it seeps into the holes for optimal flavor.
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval until smooth. Pour the melted chocolate over the cake, spreading it evenly.
Spread the whipped topping (or homemade whipped cream) evenly over the cake. This will create a fluffy layer on top that complements the rich flavors below.
Slice the strawberries and arrange them on one side of the cake. On the other side, sprinkle the blueberries for that patriotic look. You can create patterns or simply scatter the berries as you like.
Refrigerate the cake for at least 2 hours, allowing the flavors to meld and the cake to cool. Once chilled, slice and serve this stunning Patriotic Poke Cake to your friends and family. Enjoy!
