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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.

Ingredients

Cake:

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

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
  • Fresh berries for garnish

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.

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