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Summer Berry Poke Cake Recipe

Summer Berry Poke Cake Recipe
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4.5 from 145 reviews

Summer Berry Poke Cake is a vibrant, patriotic dessert combining fluffy white cake with pockets of homemade strawberry-raspberry and blueberry sauces, a luscious cheesecake filling, and a light whipped cream topping. Fresh berries finish this cool no-bake treat, making it perfect for summer picnics, July 4th parties, or any gathering where you want a show-stopping, fruity dessert.

Ingredients

Cake

  • 1 box white cake mix
  • Ingredients listed on the box (typically eggs, oil, water)

Strawberry and Raspberry Sauce

  • 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

Blueberry Sauce

  • 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

Cheesecake Filling and Topping

  • 8 oz cream cheese, room temperature
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar, divided
  • Fresh berries for garnish

Instructions

  1. Prepare the cake – Mix and bake the white cake according to package directions in a 9×13-inch dish. Once baked, remove from the oven and, using the handle of a wooden spoon, poke holes about 1 inch apart throughout the cake. Set aside to cool completely.
  2. Dissolve the gelatin – In two small bowls, dissolve 2 teaspoons gelatin in 2 tablespoons water for each sauce and let bloom while you prepare the berries.
  3. Make the strawberry-raspberry sauce (Red Sauce) – In a medium saucepan, combine about 1 cup of strawberries, 1 cup of raspberries, 1/2 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Simmer over medium heat, stirring frequently, until fruit softens (about 5-8 minutes). Mash with a potato masher, then add the dissolved gelatin and the remaining diced strawberries and raspberries. Stir well over medium heat until the gelatin dissolves. Set aside to cool and thicken slightly.
  4. Make the blueberry sauce (Blue Sauce) – In another saucepan, combine about 1 1/2 cups blueberries, 1/2 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Simmer until berries have softened, stirring frequently. Mash the blueberries, then add the dissolved gelatin and remaining blueberries. Continue stirring until the gelatin is fully melted. Allow sauce to cool until thickened but still pourable.
  5. Fill the cake holes with berry sauces – Once both sauces are cooled to a pourable but thick consistency, alternate spooning the red and blue sauces into the holes in the cake. Use the back of the spoon to help fill the holes thoroughly, spreading any leftover sauce across the top of the cake. Refrigerate the cake to set the sauces completely.
  6. Make the cheesecake filling – In a large bowl, beat softened cream cheese and 1/2 cup powdered sugar together until smooth. Set aside.
  7. Make the whipped cream – In another large bowl, beat heavy whipping cream, vanilla extract, and remaining 1/2 cup powdered sugar together until stiff peaks form, yielding about 4 cups of whipped cream. Divide the whipped cream in half.
  8. Assemble and top the cake – Gently fold half of the whipped cream into the cream cheese mixture to create a cheesecake filling layer, mixing until well incorporated. Spread this evenly over the chilled cake. Transfer the other half of the whipped cream to a piping bag fitted with a star tip and pipe swirls on top of the cake, or simply spread evenly with a spoon.
  9. Chill and garnish – Refrigerate the cake until ready to serve. Just before serving, garnish with fresh berries. Slice, serve, and enjoy!

Notes

  • Sauces should be thick but pourable before adding to the cake, similar to unset pudding. If too runny after cooling to room temperature, refrigerate briefly, stirring occasionally to monitor texture.
  • If sauces set too thick, simply reheat gently until they’re once again pourable but not watery.
  • For distinct red, white, and blue sections, take care when spooning sauces into the cake holes and avoid over-mixing on the surface for best visual effect.
  • Keep the cake refrigerated until ready to serve for the best texture and stability.
  • This cake is best enjoyed within 2–3 days, as the berry sauces and cream keep it moist.

Find it online: https://marthatasty.com/summer-berry-poke-cake-recipe/