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This Summer Berry Poke Cake is a Refreshing Treat
Hey y’all! If you’re looking for a delicious and refreshing dessert that’s perfect for summer, this Summer Berry Poke Cake is just what you need. With a moist white cake base, vibrant berry sauces, and a creamy cheesecake topping, this cake is bursting with flavor and sure to impress. Let’s get baking!
Why You’ll Love This Recipe:
- Bursting with Berries: Fresh strawberries, raspberries, and blueberries provide a delicious, fruity flavor.
- Creamy Topping: The whipped cream and cream cheese topping is rich and creamy.
- Easy to Make: Using a boxed cake mix simplifies the process, making it perfect for any skill level.
- Visually Stunning: The vibrant berry sauces and fresh berry garnish make this cake a showstopper.
- Cuisine Type: American
- Servings: Makes about 12 servings
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour (plus chilling time)
Ingredients:
Cake:
- 1 box white cake mix
- Ingredients listed on the box
Strawberry and Raspberry Sauce:
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- 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 extract
- 1 cup powdered sugar
- Fresh berries for garnish
How to Make This Recipe:
Prepare the Cake:
- Prepare the cake according to the package directions and bake in a 9 x 13-inch dish. When the cake is baked, remove it from the oven. Using the handle of a wooden spoon, poke holes about 1 inch apart. Set aside to cool.
Make the Strawberry and Raspberry Sauce: 2. In a small bowl, dissolve 2 teaspoons gelatin in 2 tablespoons water and set aside to bloom. 3. 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 until the fruits soften, stirring frequently, about 5-8 minutes. 4. Using a potato masher, mash the berries, add the dissolved gelatin, and stir until the gelatin melts completely. Add the remaining diced strawberries and raspberries. Set aside to cool.
Make the Blueberry Sauce: 5. In another small bowl, dissolve 2 teaspoons gelatin in 2 tablespoons water and set aside to bloom. 6. In a medium saucepan, combine 1 1/2 cups of blueberries, sugar, lemon juice, and 1 tablespoon of water. Bring to a simmer and cook until the berries soften, stirring frequently. 7. Using a potato masher, mash the berries, add the dissolved gelatin, and stir until the gelatin melts completely. Add the remaining blueberries. Set aside to cool.
Fill the Cake: 8. Once the sauces are cooled and slightly thickened, use a spoon to spread them over the cake. Fill the holes alternately with the red and blue sauces, using the back of the spoon to get as much sauce as possible into the holes. Spread any remaining sauce on top. Place the cake in the fridge to set the sauce completely.
Make the Cheesecake Filling and Topping: 9. Beat the softened cream cheese and 1/2 cup powdered sugar until smooth, then set aside. 10. In another bowl, beat the heavy whipping cream, vanilla extract, and 1/2 cup powdered sugar until firm peaks form. You should get about 4 cups of whipped cream. Divide in half. 11. Fold 2 cups of the whipped cream into the cream cheese mixture until well combined. Spread this mixture over the cake. 12. Transfer the remaining 2 cups of whipped cream to a piping bag with a star tip and make swirls on top, or simply spread it with a spoon over the cream cheese mixture. Store in the fridge.
Garnish: 13. Garnish with fresh berries before serving.
Variations:
- Mixed Berry: Use a combination of different berries for the sauces.
- Citrus Twist: Add some lemon or lime zest to the cake batter for a refreshing citrus flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent touch.
Equipment:
- 9 x 13-inch baking dish
- Mixing bowls
- Saucepan
- Wooden spoon
- Potato masher
- Electric mixer
- Piping bag (optional)
- Spatula
Storage:
Store the cake in an airtight container in the refrigerator for up to 3-4 days. Let it sit at room temperature for a few minutes before serving for the best texture.
What to Serve with This Recipe:
This summer berry poke cake pairs wonderfully with a scoop of vanilla ice cream or a glass of iced tea. It’s also great with a cup of coffee or a refreshing glass of lemonade.
Tips:
- Cool Completely: Ensure the sauces are completely cool before spreading them over the cake to prevent melting.
- Firm Topping: Allow the whipped cream topping to firm up in the fridge for a few hours before serving.
- Clean Cuts: Use a sharp knife and wipe it between cuts for clean slices.
FAQ:
Q: Can I use frozen berries?
A: Yes, both fresh and frozen berries work well in this recipe. Thaw and drain them before cooking.
Q: How do I make clean cuts when serving?
A: For clean slices, use a sharp knife and wipe the blade between cuts.
Q: Can I make this dessert ahead of time?
A: Absolutely! This dessert can be made a day ahead and stored in the fridge until ready to serve.
Approximate Nutrition Information
- Calories: 320 kcal per serving
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 160mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g