Summer Berry Poke Cake

Why You’ll Love This Recipe

This Summer Berry Poke Cake is everything you could ask for in a dessert—light, refreshing, and packed with sweet berry flavors. It’s easy to prepare, using a boxed cake mix, but the homemade berry sauces and cheesecake filling take it to the next level. The combination of strawberries, raspberries, and blueberries adds a burst of color and flavor that’s perfect for summer parties. Plus, the cake can be made ahead of time, making it a convenient choice for busy days when you want to impress your guests without much effort.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 box white cake mix

• Ingredients listed on the cake mix box

For the Strawberry and Raspberry Sauce:

• 1 ½ cups diced strawberries

• 1 ½ cups raspberries

• ½ cup sugar

• 1 tablespoon lemon juice

• 1 tablespoon water

• 2 teaspoons gelatin powder dissolved in 2 tablespoons water

For the Blueberry Sauce:

• 2 ½ cups blueberries

• ½ cup sugar

• 1 tablespoon water

• 1 tablespoon lemon juice

• 2 teaspoons gelatin powder dissolved in 2 tablespoons water

For the Cheesecake Filling and Topping:

• 8 oz. cream cheese (room temperature)

• 2 cups heavy whipping cream

• 2 teaspoons vanilla extract

• 1 cup powdered sugar

• Fresh berries for garnish

Directions

1. Prepare the cake according to the instructions on the box. Bake in a 9x13-inch baking dish. Once the cake is baked, remove it from the oven and, using the handle of a wooden spoon, poke holes about 1 inch apart all over the cake. Set the cake aside to cool.

2. For the strawberry and raspberry sauce, combine the strawberries, raspberries, sugar, lemon juice, and water in a saucepan. Heat the mixture over medium heat, stirring occasionally. Once it begins to simmer, dissolve the gelatin powder in water and add it to the pan, stirring until the sauce thickens. Set aside to cool.

3. For the blueberry sauce, repeat the same process with the blueberries, sugar, lemon juice, and water. Once the mixture thickens, remove it from the heat and allow it to cool.

4. Once the cake has cooled, pour the strawberry and raspberry sauce into the holes. Then, pour the blueberry sauce into the other areas of the cake.

5. For the cheesecake filling, whip the cream cheese, heavy whipping cream, vanilla, and powdered sugar together until stiff peaks form. Spread this mixture over the top of the cake.

6. Garnish with fresh berries and refrigerate for at least 4 hours or overnight before serving.

Servings and Timing

• Servings: 12

• Prep Time: 1 hour

• Total Time: 6 hours (including refrigeration)

Variations

• You can swap out the berry sauces with your favorite fruits like peaches, cherries, or blackberries.

• For a lighter version, use a low-fat cake mix and reduced-fat cream cheese.

• Add a layer of whipped topping over the cheesecake filling for an extra creamy texture.

Storage/Reheating

Store the Summer Berry Poke Cake in the refrigerator for up to a week. It’s best served cold and can be made a day ahead to allow the flavors to meld.

FAQs

1. Can I use frozen berries for the sauce?

Yes, you can use frozen berries, and they will work just as well in this recipe.

2. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead and stored in the refrigerator. It actually tastes better when it sits for a few hours, allowing the flavors to soak into the cake.

3. Can I use a different cake mix flavor?

Absolutely! While white cake mix works best to showcase the berry colors, you can use any flavor of cake mix you prefer.

4. Can I use whipped cream instead of the cheesecake filling?

Yes, if you're looking for a lighter option, you can substitute the cheesecake filling with a thick whipped cream topping.

5. How long does the poke cake last?

The cake can last for up to a week in the refrigerator if stored properly.

6. Can I make the berry sauce without gelatin?

Gelatin helps thicken the sauce, but you can skip it if you prefer a thinner consistency or are looking for a vegan option.

7. Can I freeze this poke cake?

It's not recommended to freeze the cake as the texture may change, especially with the whipped cream topping.

8. How do I know when the poke cake is ready to serve?

The cake is ready once it has cooled completely and the sauces have been absorbed. Refrigerate for a few hours or overnight for the best results.

9. Can I decorate the top with additional toppings?

Yes, you can add extra fruits, sprinkles, or even a drizzle of chocolate syrup on top for extra flair.

10. Is this recipe suitable for a gluten-free diet?

If you use a gluten-free cake mix, the rest of the recipe can be modified to be gluten-free.

Conclusion

Summer Berry Poke Cake is a delightful and colorful dessert that’s perfect for any summer event. With its creamy cheesecake topping, fruity berry layers, and moist cake, it’s sure to impress guests at your next potluck, BBQ, or patriotic celebration. Whether you’re making it for the 4th of July or just a weekend treat, this cake is a guaranteed hit!

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Summer Berry Poke Cake is a refreshing, colorful dessert, perfect for summer gatherings. With layers of homemade strawberry, raspberry, and blueberry sauce soaked into a soft white cake, topped with a creamy cheesecake filling and fresh berries, this dessert is as festive as it is delicious. Ideal for celebrations like the 4th of July, this poke cake is sure to be a crowd-pleaser!

• Author: Janet
• Prep Time: 1 hour
• Total Time: 6 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cake:

1 box white cake mix (plus ingredients listed on the box)

For the Strawberry and Raspberry Sauce:

1 ½ cups diced strawberries

1 ½ cups raspberries

½ cup sugar

1 tablespoon lemon juice

1 tablespoon water

2 teaspoons gelatin powder dissolved in 2 tablespoons water

For the Blueberry Sauce:

2 ½ cups blueberries

½ cup sugar

1 tablespoon water

1 tablespoon lemon juice

2 teaspoons gelatin powder dissolved in 2 tablespoons water

For the Cheesecake Filling and Topping:

8 oz. cream cheese (room temperature)

2 cups heavy whipping cream

2 teaspoons vanilla extract

1 cup powdered sugar

Fresh berries for garnish

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Instructions

• Prepare the cake according to the instructions on the box. Bake in a 9x13-inch baking dish. Once baked, use a wooden spoon handle to poke holes in the cake about 1 inch apart. Set aside to cool.

• For the strawberry and raspberry sauce, combine strawberries, raspberries, sugar, lemon juice, and water in a saucepan. Heat over medium heat until simmering. Stir in the dissolved gelatin and cook until the sauce thickens. Set aside to cool.

• For the blueberry sauce, repeat the process with blueberries, sugar, lemon juice, and water. Once the sauce thickens, remove from heat and allow it to cool.

• Once the cake has cooled, pour the strawberry-raspberry sauce into the holes. Then, pour the blueberry sauce over the rest of the cake.

• For the cheesecake filling, whip the cream cheese, heavy whipping cream, vanilla, and powdered sugar together until stiff peaks form. Spread this mixture over the cake.

• Garnish with fresh berries and refrigerate for at least 4 hours or overnight before serving.

Notes

• If you prefer, you can make the berry sauces with other fruits like peaches, cherries, or blackberries.

• For a lighter version, use a low-fat cake mix and reduced-fat cream cheese.

• If you want extra creaminess, add a layer of whipped topping on top of the cheesecake filling.