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A detailed cross-section of the Summer Berry Poke Cake showing the red and blue sauce-filled holes within the moist white crumb.

Summer Berry Poke Cake

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5 from 18 reviews

  • Author: Jordan Owen Buxton
  • Total Time: 2 hours 50 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A sophisticated summer dessert that elevates the classic poke cake with technical fruit reductions and a stabilized cream cheese whipped topping. This recipe balances structural integrity with the vibrant, tart flavors of fresh raspberries, strawberries, and blueberries.

Ingredients

  • 1 box (15.25 oz) white cake mix (plus ingredients required on package)
  • 1 cup fresh strawberries, divided and diced
  • 1 cup fresh raspberries, divided
  • 1 cup fresh blueberries, divided
  • 4 teaspoons unflavored gelatin powder
  • 4 tablespoons cold water
  • 1/2 cup granulated sugar, divided
  • 2 tablespoons lemon juice, divided
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, divided
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Bake the white cake in a 9×13-inch dish following the package directions; while still warm, use the handle of a wooden spoon to poke holes across the cake surface at 1-inch intervals.
  2. In two small bowls, bloom 2 teaspoons of gelatin with 2 tablespoons of cold water each for 5 minutes.
  3. In a saucepan over medium heat, simmer 1 cup of combined strawberries and raspberries with 1/4 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water for 5-8 minutes; mash the fruit, then stir in one portion of bloomed gelatin and the remaining red berries until dissolved.
  4. Repeat the reduction process in a separate pan using the blueberries, remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water; mash the fruit, then stir in the second portion of bloomed gelatin and remaining whole blueberries until smooth.
  5. Alternating between the red and blue sauces, spoon the mixtures into the cake holes and spread any excess over the top; refrigerate for at least 2 hours to set the fruit pillars.
  6. Beat the softened cream cheese with 1/2 cup powdered sugar until smooth; in a separate chilled bowl, whip the heavy cream with vanilla and the remaining 1/2 cup powdered sugar to firm peaks.
  7. Fold half of the whipped cream into the cream cheese mixture and spread over the cake; pipe the remaining whipped cream into decorative swirls on top before serving chilled.

Notes

For the cleanest color definition between the fruit sauces, ensure they have cooled to room temperature before pouring them into the cake. Using a chilled metal bowl for the whipped cream will help achieve the necessary stability for a professional finish.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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