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Summer Berry Poke Cake

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  • Author: Vera Z.
  • Prep Time: 1 hour
  • Total Time: 6 hours
  • Category: Dessert
  • Method: no-bake
  • Cuisine: American

Description

Summer Berry Poke Cake is a colourful twist on a classic poke cake, filled with homemade berry sauce, cheesecake filling and whipped cream and fresh berries topping. Red, white, and blue colour combo makes it perfect patriotic dessert for 4th of July, or any summer potluck or party.

Ingredients

Cake:

  • 1 box white cake mix
  • ingredients listed on the box

Strawberry and Raspberry Sauce:

  • 1 1/2 cup diced strawberries
  • 1 1/2 cup 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
  • 1 cup powdered sugar
  • fresh berries for garnish

Instructions

  1. Prepare the cake according to a package directions and bake in 9 x 13-inches dish. When the cake is baked remove from the oven. Using a handle of a wooden spoon, poke the holes about 1 inch apart. Set aside to cool.
  2. In two small bowls dissolve 2 teaspoons gelatin in 2 Tablespoons water, in each and set aside to bloom.
  3. To make the red sauce in a medium sauce pan, combine about 1 cup of strawberries and 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. Than using a potato masher mesh the berries, add dissolved gelatin and remaining diced strawberries and raspberries and stir over medium heat until gelatin melts completely. Set aside to cool.
  4. To make the blueberry sauce in a medium sauce pan, combine about 1 ½ cups of blueberries, sugar, lemon juice and 1 Tablespoon of water. Bring to a simmer and cook until the berries soften stirring frequently. Than using a potato masher mesh the berries, add dissolved gelatin and remaining blueberries and stir over medium heat until gelatin melts completely. Set aside to cool. 
  5. When the sauces are cooled and slightly thicken using a spoon spread them over the cake. You should fill the holes alternately with red and blue sauce. Using the back of the spoon, try to get as much sauce as possible in the holes, and spread remaining on top. Place the cake in the fridge, to set the sauce completely.
  6. To make the topping beat softened cream cheese and 1/2 cup powdered sugar, then set aside.
  7. Beat heavy whipping cream, vanilla and 1/2 cup powdered sugar until firm peaks form. You will get about 4 cups of whipped cream. Divide in half.
  8. Add 2 cups of beaten heavy cream in the cream cheese mixture and mix until combine. Scrape down with the spatula to incorporate everything well, then spread over the cake. 
  9. Remaining 2 cups of whipped cream transfer in a piping bag with a star tip and make the swirls on top, or simply spread with a spoon over the cream cheese mixture. Store in the fridge.
  10. Garnish with fresh berries before serving.

Notes

When making berry sauces, after cooling them to a room temperature, if the sauces are still very runny you can place them in the fridge, but stir from time to time. They should be pourable but not too runny while filling the cake, something like unset pudding. If they thicken to much, you can reheat them to get desired consistency.