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Summer Berry Poke Cake

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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!

Ingredients

For the Cake:

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

For the 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

For the 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

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

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.

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