Description
Summer Berry Poke Cake is a delightful, vibrant dessert that captures the essence of summer in every bite. This cake features a moist vanilla base infused with homemade berry sauces, creating a beautiful contrast of flavors and colors. Topped with a creamy layer of whipped cream and adorned with fresh berries, it’s perfect for any gathering or celebration. With its stunning visual appeal and delicious balance of sweet and tart flavors, this poke cake is sure to impress your guests at summer picnics, potlucks, or festive occasions.
Ingredients
Scale
- 1 box white cake mix
- 1 ½ cup diced strawberries
- 1 ½ cup raspberries
- 2 ½ cups blueberries
- ½ cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- 2 teaspoons vegan gelatin powder (or agar-agar) dissolved in 2 Tablespoons water
- 8 oz. cream cheese (room temperature)
- 2 cups heavy whipping cream
- 2 teaspoons vanilla
- 1 cup powdered sugar
- Fresh berries for garnish
Instructions
- Preheat oven and prepare the cake mix according to package instructions. Bake in a 9 x 13-inch dish.
- Once cooled, poke holes in the cake using a wooden spoon.
- Prepare red sauce: Simmer strawberries, raspberries, sugar, lemon juice, water, and dissolved vegan gelatin until thickened.
- Prepare blueberry sauce similarly using blueberries.
- Pour sauces into the holes of the cake alternately and refrigerate until set.
- Beat cream cheese and powdered sugar together; whip heavy cream separately until firm peaks form. Combine half of the whipped cream into the cream cheese mixture.
- Spread the cream cheese topping over the cake, then pipe remaining whipped cream on top if desired.
- Garnish with fresh berries before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 31g
- Sodium: 160mg
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg