Summer Berry Poke Cake Recipe

Why You’ll Love This Recipe

This cake is a delightful treat that blends the freshness of summer berries with the rich, creamy texture of cheesecake and whipped cream. The poke cake style ensures that the flavors are absorbed throughout, making every bite a flavorful experience. Plus, it’s visually striking, making it a showstopper at any gathering.

Ingredients

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

Cake:

• 1 box white cake mix
• Ingredients listed on the box

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

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

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 package instructions and bake in a 9x13-inch dish. Once baked, remove the cake from the oven and poke holes using the handle of a wooden spoon, about 1 inch apart. Let the cake cool completely.

2. For the strawberry and raspberry sauce, combine the diced strawberries, raspberries, sugar, lemon juice, and water in a saucepan. Bring to a simmer and cook for 3-4 minutes. Add the dissolved gelatin, stir until thickened, and let cool.

3. For the blueberry sauce, combine the blueberries, sugar, lemon juice, and water in another saucepan. Cook as you did with the strawberry-raspberry sauce. Add the gelatin and stir until thickened. Allow to cool.

4. For the cheesecake filling and topping, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

5. Once the cake has cooled and the sauces are ready, pour the strawberry-raspberry sauce into the holes of the cake, followed by the blueberry sauce.

6. Spread the cheesecake filling over the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

7. Garnish with fresh berries before serving.

Servings and Timing

• Servings: 12
• Prep Time: 1 hour
• Total Time: 6 hours (including refrigeration)

Variations

• Use any cake mix flavor you prefer, like vanilla or lemon, for different flavor profiles.
• Swap out the berry mix for other fruits like blackberries or even mangoes for a tropical twist.
• Add a drizzle of chocolate sauce or white chocolate chips for extra richness.

Storage/Reheating

Store the Summer Berry Poke Cake in the refrigerator for up to one week. The cake is best when made a day ahead, allowing the flavors to fully set. Refrain from freezing, as the whipped cream topping and cheesecake filling may not maintain their texture after thawing.

FAQs

1. Can I use frozen berries instead of fresh?

Yes, frozen berries can be used for both the sauces and garnishes.

2. Can I use a different cake mix?

Absolutely! You can use any cake mix you prefer, though a white cake mix works best for showing off the berry sauces.

3. How far in advance can I make this cake?

It’s ideal to prepare the cake the day before serving to allow it to chill and set properly.

4. How can I make the sauce thicker?

If you want a thicker sauce, use additional gelatin or reduce the sauce by simmering it longer.

5. Can I make this cake without gelatin?

Gelatin helps to thicken the berry sauce, but you can skip it or substitute it with cornstarch for a different texture.

6. Can I use a different topping besides whipped cream?

You could use a vanilla pudding or a mascarpone filling for an alternative topping.

7. Is this cake gluten-free?

If you use a gluten-free cake mix, this cake can be made gluten-free.

8. Can I add other fruits to the filling?

Feel free to add other fruits such as peaches or cherries to complement the berries.

9. Can I use a homemade cake instead of cake mix?

Yes, you can use your favorite homemade cake recipe if preferred.

10. What other occasions can this cake be used for?

It’s perfect for holidays like the 4th of July, summer picnics, or family gatherings.

Conclusion

The Summer Berry Poke Cake is a light, refreshing dessert that’s perfect for the warmer months. With its combination of fluffy cake, fresh berries, and creamy topping, it’s sure to be a hit at any gathering. Whether for a holiday celebration or a casual potluck, this vibrant dessert brings both beauty and flavor to the table.

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Summer Berry Poke Cake Recipe

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This Summer Berry Poke Cake is the ultimate patriotic dessert, featuring a light, fluffy white cake soaked with a homemade strawberry, raspberry, and blueberry sauce. The cheesecake filling and whipped cream topping create the perfect creamy contrast to the tangy berries, making this refreshing dessert ideal for summer gatherings and 4th of July celebrations.

• Author: Janet
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 6 hours (including refrigeration)
• Yield: 12 servings
• Category: Dessert
• Method: Baking, No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Cake:

• 1 box white cake mix
• Ingredients listed on the box

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

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

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

1. Prepare the Cake: Follow the instructions on the box to prepare and bake the cake in a 9x13-inch dish. After baking, remove the cake from the oven and use the handle of a wooden spoon to poke holes about 1 inch apart. Let the cake cool completely.

2. Make the Strawberry and Raspberry Sauce: In a saucepan, combine the strawberries, raspberries, sugar, lemon juice, and water. Bring to a simmer and cook for 3-4 minutes. Add the dissolved gelatin and stir until thickened. Allow to cool.

3. Make the Blueberry Sauce: In another saucepan, combine the blueberries, sugar, lemon juice, and water. Cook as you did with the strawberry-raspberry sauce. Add the gelatin and stir until thickened. Allow to cool.

4. Prepare the Cheesecake Filling and Topping: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture.

5. Assemble the Cake: Once the cake has cooled, pour the strawberry-raspberry sauce into the holes of the cake, followed by the blueberry sauce. Spread the cheesecake filling over the cake and refrigerate for at least 4 hours, or overnight.

6. Serve: Garnish with fresh berries before serving.

Notes

• This cake is best made the day before to allow it to fully chill and set.
• Feel free to substitute the berry mix with other fruits like blackberries or mangoes for a twist.
• For a richer version, drizzle chocolate or sprinkle white chocolate chips on top.