Description
Summer Berry Poke Cake is a colorful summer dessert filled with homemade berry sauces, creamy cheesecake filling, whipped topping, and fresh berries.
Ingredients
Scale
- 1 box white cake mix
- Ingredients listed on the box
- 1 1/2 cups diced strawberries
- 1 1/2 cups raspberries
- 2 1/2 cups blueberries
- 1 cup sugar
- 2 Tablespoons lemon juice
- 2 Tablespoons water
- 4 teaspoons gelatin powder
- 4 Tablespoons water for gelatin
- 8 oz cream cheese
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- Fresh berries for garnish
Instructions
- Prepare the cake mix according to package directions and bake in a 9 x 13-inch dish.
- Poke holes throughout the baked cake and let it cool completely.
- Dissolve gelatin in water and allow it to bloom.
- Cook strawberries, raspberries, sugar, lemon juice, and water until softened, then mash and stir in gelatin.
- Cook blueberries, sugar, lemon juice, and water until softened, then mash and stir in gelatin.
- Cool both sauces until slightly thickened.
- Spoon the sauces into the cake holes and spread remaining sauce over the top.
- Refrigerate the cake until the filling sets.
- Beat cream cheese and powdered sugar until smooth.
- Whip heavy cream, vanilla, and powdered sugar until firm peaks form.
- Fold half the whipped cream into the cream cheese mixture and spread over the cake.
- Pipe or spoon the remaining whipped cream on top.
- Garnish with fresh berries before serving.
Notes
- Cool the berry sauces before filling the cake.
- The sauces should resemble soft pudding before pouring.
- Store the cake refrigerated for up to 4 days.
- Add fresh berries just before serving for the best appearance.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36
- Sodium: 340
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 3
- Protein: 5
- Cholesterol: 65