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Summer Berry Poke Cake

Summer Berry Poke Cake

Summer Berry Poke Cake is a colourful twist on a classic poke cake, filled with homemade sweet 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.
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Prep Time 1 hour
Chill time 4 hours
Total Time 6 hours
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 box white cake mix
  • ingredients listed on the box usually eggs, oil, and water for mixing up your cake.
  • 1 ½ cup diced strawberries
  • 1 ½ cup raspberries
  • ½ cup sugar for red sauce
  • 1 Tablespoon lemon juice for red sauce
  • 1 Tablespoon water for red sauce
  • 2 teaspoons gelatin powder dissolved in 2 Tablespoons water for red sauce
  • 2 ½ cups blueberries
  • ½ cup sugar for blueberry sauce
  • 1 Tablespoon water for blueberry sauce
  • 1 Tablespoon lemon juice for blueberry sauce
  • 2 teaspoons gelatin powder dissolved in 2 Tablespoons water for blueberry sauce
  • 8 oz. cream cheese room temperature
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla
  • 1 cup powdered sugar for topping
  • fresh berries for garnish

Equipment

  • 9 x 13-inches dish

Method
 

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.