Summer Berry Poke Cake Recipe

Introduction

Summer Berry Poke Cake is a delightful and colorful dessert perfect for warm-weather gatherings. This light white cake is filled with vibrant strawberry, raspberry, and blueberry sauces, topped with creamy cheesecake filling and whipped cream. It’s both visually stunning and bursting with fresh berry flavors.

Ingredients

• 1 box white cake mix and ingredients listed on the box
• 1 1/2 cups diced strawberries
• 1 1/2 cups raspberries
• 1/2 cup sugar (for strawberry-raspberry sauce)
• 1 tablespoon lemon juice (for strawberry-raspberry sauce)
• 1 tablespoon water (for strawberry-raspberry sauce)
• 2 teaspoons gelatin powder dissolved in 2 tablespoons water (for strawberry-raspberry sauce)
• 2 1/2 cups blueberries
• 1/2 cup sugar (for blueberry sauce)
• 1 tablespoon water (for blueberry sauce)
• 1 tablespoon lemon juice (for blueberry sauce)
• 2 teaspoons gelatin powder dissolved in 2 tablespoons water (for blueberry sauce)
• 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. Step 1: Prepare the cake according to package directions and bake it in a 9 x 13-inch dish. When done, remove from the oven and immediately poke holes about 1 inch apart using the handle of a wooden spoon. Set the cake aside to cool.
2. Step 2: In two small bowls, dissolve 2 teaspoons gelatin powder in 2 tablespoons water each and set aside to bloom.
3. Step 3: To make the strawberry and raspberry sauce, combine about 1 cup diced strawberries, 1 cup raspberries, sugar, lemon juice, and 1 tablespoon water in a medium saucepan. Bring to a simmer and cook until the fruit softens, stirring frequently, about 5–8 minutes. Mash the berries with a potato masher, add the dissolved gelatin, then stir in the remaining diced strawberries and raspberries. Heat gently until the gelatin melts completely, then set aside to cool.
4. Step 4: To make the blueberry sauce, combine about 1 1/2 cups blueberries, sugar, lemon juice, and 1 tablespoon water in a medium saucepan. Bring to a simmer and cook until the berries soften, stirring frequently. Mash the berries with a potato masher, add the dissolved gelatin, then stir in the remaining blueberries. Heat gently until the gelatin melts completely, then set aside to cool.
5. Step 5: Once both sauces are cooled and slightly thickened, spoon them alternately into the holes of the cake—red sauce in some, blue in others. Use the back of the spoon to push the sauce deep into the holes and spread any remaining sauce evenly on top. Refrigerate to set the sauces completely.
6. Step 6: For the topping, beat the softened cream cheese with 1/2 cup powdered sugar until smooth and set aside. In another bowl, beat the heavy whipping cream, vanilla, and remaining 1/2 cup powdered sugar until firm peaks form. You should have about 4 cups of whipped cream.
7. Step 7: Fold 2 cups of the whipped cream into the cream cheese mixture until well combined. Spread this mixture evenly over the set sauces on the cake. Transfer the remaining whipped cream to a piping bag with a star tip and pipe swirls on top, or spread it with a spoon.
8. Step 8: Chill the cake until ready to serve. Garnish with fresh berries just before serving.

Tips & Variations

• Use fresh, ripe berries for the best flavor and vibrant colors in the sauces and garnish.
• If gelatin is not available, you can substitute with agar-agar, but adjust quantities accordingly.
• For added texture, sprinkle chopped nuts on top of the whipped cream before garnishing with berries.
• Make the sauces a day ahead and keep refrigerated to save time on the day of serving.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. The sauces and whipped topping may soften the cake slightly over time, so it’s best enjoyed within this period. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for the sauces?

Yes, you can use frozen berries if fresh are not available. Thaw and drain excess liquid before cooking to prevent the sauces from becoming too watery.

Can I make this cake without gelatin?

Gelatin helps the sauces set firmly in the cake holes. Without it, the sauces may remain liquid and seep into the cake, making it soggy. For a gelatin-free alternative, try using agar-agar or a thicker fruit jam, but the texture will differ.

Summer Berry Poke Cake Recipe

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★★★★★

4.8 from 72 reviews

This Summer Berry Poke Cake is a vibrant and refreshing dessert perfect for warm weather gatherings. Featuring a moist white cake base filled with alternating layers of strawberry-raspberry and blueberry gelatin sauces, topped with a creamy cheesecake whipped cream mixture, and finished with fresh berries. The poke technique allows the fruit sauces to soak into the cake, creating a moist and flavorful treat bursting with berry goodness.

• Author: Yana
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours (including cooling and setting time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 1 box white cake mix
• Ingredients listed on the box (usually eggs, oil, water)

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 lemon juice
• 1 tablespoon water
• 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, divided
• Fresh berries for garnish

Instructions

1. Prepare the Cake: Prepare the white cake mix according to the package instructions, using the specified ingredients. Pour the batter into a 9 x 13-inch baking dish and bake as directed. Once baked, remove from oven and immediately use the handle of a wooden spoon to poke holes about 1 inch apart evenly across the cake. Set aside to cool completely.
2. Dissolve Gelatin: In two small bowls, dissolve 2 teaspoons of gelatin powder in 2 tablespoons of water each. Allow the gelatin to bloom while you prepare the sauces.
3. Make Strawberry and Raspberry Sauce: In a medium saucepan, combine about 1 cup strawberries and 1 cup raspberries with 1/2 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Bring the mixture to a simmer over medium heat, stirring frequently, and cook until the fruits soften, about 5–8 minutes. Use a potato masher to mash the berries to a desired texture. Stir in the dissolved gelatin until fully melted, then add the remaining diced strawberries and raspberries. Stir carefully over medium heat until the gelatin is fully incorporated. Remove from heat and set aside to cool.
4. Make Blueberry Sauce: In another medium saucepan, combine about 1 1/2 cups blueberries with 1/2 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Bring to a simmer over medium heat, stirring frequently, and cook until berries soften, about 5–8 minutes. Mash the berries with a potato masher, then stir in the dissolved gelatin until melted. Add the remaining blueberries and stir gently until gelatin is fully mixed. Set aside to cool.
5. Fill Cake Holes with Sauce: Once both sauces are cooled and slightly thickened, spoon the strawberry-raspberry and blueberry sauces alternately into the holes poked in the cake, pressing with the back of the spoon to get as much sauce into the holes as possible. Spread any remaining sauces evenly over the cake surface. Refrigerate the cake to allow the sauces to set completely, about 1–2 hours.
6. Prepare Cheesecake Filling: Beat the softened cream cheese with 1/2 cup powdered sugar until smooth. In a separate bowl, whip the heavy cream with 2 teaspoons vanilla and remaining 1/2 cup powdered sugar until stiff peaks form, approximately 3–5 minutes.
7. Combine and Top: Fold half of the whipped cream (about 2 cups) into the cream cheese mixture, mixing gently but thoroughly. Spread this mixture evenly over the set cake. Transfer the remaining whipped cream to a piping bag fitted with a star tip and pipe swirls on top of the cheesecake layer, or simply spread it evenly with a spoon.
8. Garnish and Chill: Decorate the cake with fresh berries on top. Store the finished cake in the refrigerator until ready to serve. Best enjoyed chilled within 2–3 days.

Notes

• Use room temperature ingredients for best cake texture and easier cream cheese whipping.
• Dissolving gelatin properly is key to setting the berry sauces inside the cake holes.
• The poke technique allows the sauces to soak into the cake, making it moist and flavorful.
• Whipped cream topping can be piped for an elegant look or simply spread with a spoon for a casual presentation.
• Store the cake covered in the refrigerator and consume within 3 days for freshness.
• If fresh berries are not in season, frozen berries can be used for the sauces but thaw and drain excess water before cooking.

Keywords: summer cake, berry poke cake, strawberry raspberry sauce, blueberry sauce, cheesecake topping, fruit poke cake, summer dessert