Description
Indulge in the delightful Summer Berry Poke Cake, a vibrant dessert that captures the essence of summer with its refreshing blend of strawberries, raspberries, and blueberries. This easy-to-make cake features a fluffy base filled with luscious berry sauces, creamy cheesecake filling, and topped with whipped cream—perfect for summer gatherings or celebrations. Its stunning presentation and customizable flavors make it a favorite for any occasion, from casual barbecues to festive holidays. Each slice is not only a feast for the eyes but also a burst of fruity goodness that will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 1 box white cake mix
- 1 ½ cups diced strawberries
- 1 ½ cups raspberries
- 2 ½ cups blueberries
- 1 ½ cups sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons water
- 4 teaspoons plant-based gelling agent (vegan gelatin powder)
- 8 oz. cream cheese, room temperature
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- Fresh berries for garnish
Instructions
- Prepare the white cake mix according to package instructions and bake in a greased 9 x 13-inch baking dish. Allow to cool completely.
- Poke holes evenly throughout the cake using a wooden spoon handle.
- For the red sauce, simmer strawberries, raspberries, sugar, lemon juice, and water until softened. Mash and stir in dissolved vegan gelatin. Let cool.
- For the blue sauce, repeat the process with blueberries.
- Pour both sauces alternately into the holes of the cooled cake and refrigerate to set.
- Beat cream cheese with powdered sugar until smooth. Whip heavy cream with vanilla and remaining sugar until firm peaks form.
- Combine half of the whipped cream with cream cheese mixture and spread over cooled cake; use remaining whipped cream on top.
- Garnish with fresh berries before serving.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg