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
Instructions
- 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.
- In two small bowls, dissolve 2 teaspoons of gelatin in 2 tablespoons of water in each bowl and set aside to bloom.
- 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 and cook 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.
- 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.
- 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.
- Beat the softened cream cheese with 1/2 cup of powdered sugar until smooth. Set aside.
- In a separate bowl, beat the heavy whipping cream, vanilla, and 1/2 cup of powdered sugar until stiff peaks form. Divide the whipped cream into two portions.
- Add 2 cups of whipped cream to the cream cheese mixture and stir until fully combined. Spread this mixture over 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.
- Just before serving, garnish with fresh berries for an extra burst of flavor.
Notes
- This cake can be made a day ahead and stored in the fridge, tightly covered.
- If using frozen berries, thaw them before cooking for the sauces.
- For a gluten-free version, use a gluten-free cake mix.
- If you prefer dairy-free, substitute the cream cheese and whipped cream with dairy-free alternatives like coconut cream and dairy-free cream cheese.
- To make the berry sauces thicker, let them cool to room temperature and refrigerate. Stir occasionally for a pudding-like consistency.
- For added flavor, consider adding flavored liqueurs such as Grand Marnier or Chambord to the berry sauces.
- If you have leftovers, store the cake in the refrigerator for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
