Name: Summer Berry Poke Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box white cake mix; 1 ½ cup diced strawberries; 1 ½ cup raspberries; 2 ½ cups blueberries; 1 cup sugar; 2 tablespoons lemon juice; 2 tablespoons water; 4 teaspoons vegan gelatin powder; 8 oz. cream cheese, room temperature; 2 cups heavy whipping cream; 2 teaspoons vanilla; 1 cup powdered sugar; Fresh berries for garnishing

Summer Berry Poke Cake

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Summer Berry Poke Cake is a deliciously vibrant dessert that perfectly encapsulates the essence of summer. This delightful cake features layers of luscious berry sauces infused with strawberries, raspberries, and blueberries, complemented by a creamy cream cheese topping. Topped with fresh whipped cream and garnished with berries, this cake is not only visually stunning but also incredibly easy to make. Whether it’s for a summer picnic, birthday party, or festive celebration, this poke cake will surely impress your guests and satisfy your sweet cravings.

Author: Amanda
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves approximately 12 people 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 box white cake mix
1 ½ cup diced strawberries
1 ½ cup raspberries
2 ½ cups blueberries
1 cup sugar
2 tablespoons lemon juice
2 tablespoons water
4 teaspoons vegan gelatin powder
8 oz. cream cheese, room temperature
2 cups heavy whipping cream
2 teaspoons vanilla
1 cup powdered sugar
Fresh berries for garnishing

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Instructions

Prepare the white cake mix according to package directions and bake in a 9 x 13-inch dish. Allow to cool completely.
Poke holes about 1 inch apart in the cooled cake using the handle of a wooden spoon.
In two small bowls, dissolve vegan gelatin in 2 tablespoons of water; set aside.
For the red sauce, simmer 1 cup strawberries, 1 cup raspberries, sugar, lemon juice, and water until softened; mash and stir in dissolved vegan gelatin.
For the blueberry sauce, repeat the process with 1 ½ cups blueberries.
Fill the holes in the cake with alternating red and blue sauces and refrigerate to set.
Beat cream cheese with ½ cup powdered sugar until smooth; separately whip heavy cream with vanilla and another ½ cup sugar until stiff peaks form.
Fold whipped cream into cream cheese mixture; spread over the cake.
Garnish with fresh berries before serving.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Find it online: https://recipesamanda.com/summer-berry-poke-cake/