Description
A light and colorful Summer Berry Poke Cake made with soft white cake, homemade strawberry raspberry filling, blueberry filling, and creamy whipped cream cheese topping.
Ingredients
1 box white cake mix plus ingredients required on the package
1 1/2 cups diced strawberries
1 1/2 cups raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon water
2 teaspoons gelatin powder dissolved in 2 tablespoons water
2 1/2 cups blueberries
1/2 cup sugar
1 tablespoon water
1 tablespoon lemon juice
2 teaspoons gelatin powder dissolved in 2 tablespoons water
8 oz cream cheese softened
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup powdered sugar
Fresh berries for garnish
Instructions
1. Bake the cake in a 9×13-inch pan following package directions.
2. While the cake is still warm, poke evenly spaced holes across the surface, then let it cool.
3. Soften each portion of gelatin separately in water.
4. For the red berry mixture, cook part of the strawberries and raspberries with sugar, lemon juice, and water until softened.
5. Mash the berries, then stir in the gelatin and remaining fresh berries until dissolved and combined.
6. Let the red berry mixture cool until it thickens slightly.
7. Prepare the blueberry mixture the same way by cooking part of the blueberries with sugar, water, and lemon juice.
8. Mash the blueberries, then stir in the gelatin and remaining blueberries until combined.
9. Let the blueberry mixture cool until it thickens slightly.
10. Once both sauces reach a loose pudding consistency, spoon them over the cake, filling the holes alternately.
11. Spread any extra berry sauce over the top, then refrigerate until set.
12. Beat cream cheese with part of the powdered sugar until smooth.
13. In another bowl, whip heavy cream with vanilla and remaining powdered sugar until stiff peaks form.
14. Fold half of the whipped cream into the cream cheese mixture, then spread it over the cake.
15. Use the remaining whipped cream to pipe or spread on top.
16. Chill the cake, then garnish with fresh berries before serving.
Notes
Prep time is about 1 hour.
Total time is about 6 hours including chilling.
This cake tastes best when made a day in advance.
Store covered in the refrigerator for up to one week.
Fresh or frozen berries both work well.
White cake mix gives the best color contrast, but vanilla or lemon cake can also work.
The berry sauces should cool before using.
The sauce texture should look like loose pudding so it fills the holes without running too much.
If the sauces stay too thin, chill them briefly while stirring occasionally.
If the sauces become too thick, gently warm them to loosen.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice