🍓 Summer Berry Poke Cake 🍓
A Bright & Fruity No-Fuss Dessert for Hot Summer Days!
Ingredients:
Cake:
1 box white cake mix (plus ingredients listed on the box – typically egg whites, oil, and water)
Strawberry and Raspberry Sauce:
1 cup diced strawberries
1 cup raspberries
1/4 cup sugar
1 tablespoon lemon juice
1/4 cup water
1 tablespoon unflavored gelatin powder
Blueberry Sauce:
1 cup blueberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1/2 tablespoon unflavored gelatin powder
Cheesecake Filling and Topping:
8 oz cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
Fresh berries for garnish (strawberries, raspberries, blueberries)
Instructions:
Bake the Cake:
Prepare and bake the white cake in a 9×13-inch pan according to the package instructions.
Let it cool for about 15 minutes, then use the handle of a wooden spoon to poke holes all over the surface of the cake (about 1 inch apart).
Make the Strawberry & Raspberry Sauce:
In a saucepan over medium heat, combine strawberries, raspberries, sugar, lemon juice, and water. Cook until the berries soften and release juice (about 5–6 minutes).
Use an immersion blender or regular blender to puree until smooth.
Stir in gelatin until dissolved completely. Let cool slightly before pouring.
Pour the sauce evenly over the cake, letting it soak into the holes. Refrigerate for 30 minutes.
Make the Blueberry Sauce:
In another saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium heat until the berries burst and mixture thickens slightly (about 4–5 minutes).
Stir in the gelatin until fully dissolved. Let cool briefly.
Pour the blueberry mixture evenly over the cake on top of the strawberry-raspberry layer. Chill again for 30–45 minutes.
Prepare the Cheesecake Filling:
In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Spread evenly over the chilled cake.
Garnish and Chill:
Top with fresh berries. Chill the cake for at least 2 hours (or overnight for best results) before slicing and serving.
Prep Time: 30 minutes | Cook Time: 25 minutes | Chill Time: 2 hours | Total Time: 2 hours 55 minutes
Serving: 12–15 slices
Calorie Count per serving: Approximately 250–300 Kcal (depending on topping amount)
This Summer Berry Poke Cake is bursting with juicy berries and topped with luscious cheesecake fluff—perfectly cool, creamy, and crowd-pleasing!