“Berry Poke Cake: The Ultimate No-Bake Dessert for Your Next Party”
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.
- Prep Time: 1 hour
- Total Time: 1 hour
- Category: Dessert
- Method: no-bake
- Cuisine: American
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 package directions and bake in 9 x 13-inch 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 saucepan, 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. Then using a potato masher, mesh the berries, add dissolved gelatin and remaining diced strawberries and raspberries, stir over medium heat until gelatin melts completely. Set aside to cool.
4. To make the blueberry sauce in a medium saucepan, combine about 1 1/2 cups of blueberries, sugar, lemon juice and 1 Tablespoon of water. Bring to a simmer and cook until the berries soften, stirring frequently. Then using a potato masher, mesh the berries, add dissolved gelatin and remaining blueberries, stir over medium heat until gelatin melts completely. Set aside to cool.
5. When the sauces are cooled and slightly thickened, spread them over the cake. Fill the holes alternately with red and blue sauce. Using the back of the spoon, 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. Divide in half.
8. Add 2 cups of beaten heavy cream to the cream cheese mixture and mix until combined. Scrape down with the spatula to incorporate everything well, then spread over the cake.
9. Transfer remaining 2 cups of whipped cream into a piping bag with a star tip and make 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 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 too much, you can reheat them to get desired consistency.
Find it online: https://paulakitchen.com/berry-poke-cake/