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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.

Ingredients

Scale

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

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