Description
Summer Berry Poke Cake is a stunning and delicious dessert that features vibrant layers of homemade berry sauces, a creamy cheesecake filling, and fluffy whipped cream. Perfect for summer gatherings, this colorful cake captures the essence of summertime with its refreshing blend of strawberries, raspberries, and blueberries. Its eye-catching red, white, and blue appearance makes it a fantastic centerpiece for festive occasions like the 4th of July. Not only is it visually appealing, but it’s also incredibly easy to make, ensuring that even novice bakers can impress their guests with this delightful treat.
Ingredients
Scale
- White cake mix
- 1 ½ cup diced strawberries
- 1 ½ cup raspberries
- ½ cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- 2 teaspoons gelatin powder dissolved in 2 Tablespoons water
- 2 ½ cups blueberries
- 8 oz. cream cheese-room temperature
- 2 cups heavy whipping cream
- 2 teaspoons vanilla
- 1 cup powdered sugar
- fresh berries for garnish
Instructions
- Prepare the white cake mix according to package directions and bake in a 9 x 13-inch dish. Cool completely.
- Poke holes in the cooled cake using a wooden spoon handle.
- Create red berry sauce by simmering strawberries and raspberries with sugar and lemon juice, then mash and add gelatin.
- For blueberry sauce, follow the same process using blueberries.
- Fill the poked holes alternatively with red and blue sauces.
- Mix softened cream cheese with powdered sugar; whip heavy cream until firm peaks form, then fold into cream cheese mixture.
- Spread the cheesecake filling over the cake and top with remaining whipped cream.
- Garnish with fresh berries before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 265
- Sugar: 30g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg