Name: Summer Berry Poke Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 box white cake mix; Ingredients listed on the box; 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; 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; 8 oz cream cheese (room temperature); 2 cups heavy whipping cream; 2 teaspoons vanilla; 1 cup powdered sugar; Fresh berries for garnish

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Why You’ll Love This Recipe

This Summer Berry Poke Cake is a showstopper dessert that combines rich and fresh flavors in a visually appealing, colorful presentation. The layers of homemade strawberry, raspberry, and blueberry sauces create a tangy sweetness that pairs perfectly with the creamy cheesecake filling and light whipped cream topping. Fresh berries add a burst of flavor and texture, making it a refreshing and satisfying treat for any summer occasion. With the red, white, and blue theme, it’s a perfect fit for patriotic holidays, but it’s delicious year-round!

Summer Berry Poke Cake

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
1 cup powdered sugar
Fresh berries for garnish

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

Directions

Prepare the Cake: Bake the white cake mix according to the package instructions in a 9 x 13-inch dish. Once baked, remove the cake from the oven and use the handle of a wooden spoon to poke holes about 1 inch apart. Set the cake aside to cool.
Dissolve Gelatin: In two small bowls, dissolve 2 teaspoons of gelatin in 2 tablespoons of water in each bowl and set aside to bloom.
Make the Red Sauce: In a medium saucepan, combine 1 cup of strawberries, 1 cup of raspberries, sugar, lemon juice, and 1 tablespoon of water. Bring to a simmer, cooking for 5-8 minutes until the fruits soften. Mash the berries with a potato masher, add the dissolved gelatin, and stir in the remaining diced strawberries and raspberries. Stir over medium heat until the gelatin melts completely. Set aside to cool.
Make the Blueberry Sauce: In another medium saucepan, combine 1 ½ cups of blueberries, sugar, lemon juice, and 1 tablespoon of water. Bring to a simmer and cook until the berries soften, stirring frequently. Mash the berries, add the dissolved gelatin, and stir in the remaining blueberries. Stir over medium heat until the gelatin melts completely. Set aside to cool.
Fill the Cake: Once the berry sauces have cooled and thickened slightly, use a spoon to alternate spooning red and blue sauce into the holes of the cake. Use the back of the spoon to fill the holes completely and spread the remaining sauce over the top. Refrigerate the cake to allow the sauces to set.
Prepare the Cheesecake Filling: Beat the softened cream cheese with 1/2 cup of powdered sugar until smooth. Set aside.
Make the Whipped Cream: In a separate bowl, beat the heavy whipping cream, vanilla, and 1/2 cup of powdered sugar until stiff peaks form. You will get about 4 cups of whipped cream. Divide it into two portions.
Combine the Filling and Whipped Cream: Add 2 cups of the whipped cream to the cream cheese mixture and stir until fully combined. Spread this mixture over the cake.
Top the Cake: Transfer the remaining whipped cream to a piping bag fitted with a star tip to make decorative swirls on top, or spread it with a spoon. Refrigerate the cake until ready to serve.
Garnish: Just before serving, garnish with fresh berries for an extra burst of flavor.

Servings and Timing

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12

Variations

Berry Sauce Substitutes: If you prefer different berries, feel free to substitute with blackberries, cherries, or blueberries for the red sauce and use raspberries or strawberries in the blue sauce.
Cream Cheese Alternative: For a lighter topping, consider substituting the cream cheese mixture with a simple vanilla pudding or whipped coconut cream if you’re looking for a dairy-free option.
Flavor Add-ins: For a fun twist, you can add a splash of flavored liqueur (such as Grand Marnier or Chambord) to the berry sauces to enhance the flavor.

Storage/Reheating

Storage: Store any leftover poke cake in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
Reheating: This cake is best served chilled and does not require reheating. Just take it out of the fridge a few minutes before serving for optimal flavor.

FAQs

Can I use store-bought cake mix for this recipe?

Yes! Using a store-bought cake mix makes the recipe quicker and easier. Just follow the package instructions for baking.

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Just be sure to store it in the fridge, covered tightly, until you’re ready to serve.

Can I use frozen berries for the sauces?

Frozen berries work just as well as fresh berries for the sauces. Simply thaw them before use, and follow the same directions for cooking.

Can I make this cake gluten-free?

Yes, you can use a gluten-free cake mix to make this dessert suitable for gluten-sensitive guests.

How can I thicken the berry sauces?

If your sauces are too runny, let them cool to room temperature, then refrigerate them. Stir occasionally to achieve a pudding-like consistency. If too thick, gently reheat and add a bit of water to reach your desired thickness.

Can I use a different flavor for the topping?

You can try a different flavored cream filling, such as vanilla or chocolate, if you prefer a variation on the classic cheesecake topping.

Can I make this cake dairy-free?

Yes, you can use dairy-free cream cheese and coconut cream to replace the dairy ingredients in the filling and topping.

How long will the cake last in the fridge?

The cake will stay fresh for up to 3 days in the refrigerator. Just be sure to cover it tightly to keep it from drying out.

Can I use store-bought berry sauces?

Yes, you can opt for store-bought berry sauces, but homemade sauce adds a fresh and rich flavor that enhances the overall taste of the cake.

Can I freeze the cake?

While the cake can technically be frozen, the whipped cream topping may not hold up well after freezing. It’s best enjoyed fresh from the fridge.

Conclusion

Summer Berry Poke Cake is the ultimate dessert for summer gatherings, combining vibrant colors, fresh berry flavors, and creamy textures. Whether for a holiday, a birthday, or a potluck, this dessert will be a hit with guests of all ages. It’s a beautiful and delicious treat that’s as fun to make as it is to eat, and with the customizable options, you can make it your own!