Description
A delicious berry poke cake made with white cake, fresh strawberries, raspberries, and blueberries.
Ingredients
Scale
- 1 box white cake mix
- 1 ½ cups diced strawberries
- 1 ½ cups raspberries
- ½ cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- 2 teaspoons gelatin powder dissolved in 2 Tablespoons water
- 2 ½ cups blueberries
- ½ cup sugar
- 1 Tablespoon water
- 1 Tablespoon lemon juice
- 2 teaspoons gelatin powder 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
- Prepare the cake according to package directions and bake in a 9 x 13-inch dish.
- When the cake is baked, remove from the oven. Using the handle of a wooden spoon, poke holes about 1 inch apart. Set aside to cool.
- In two small bowls, dissolve 2 teaspoons gelatin in 2 Tablespoons water in each and set aside to bloom.
- To make the red sauce, combine about 1 cup of strawberries and 1 cup of raspberries, ½ cup sugar, 1 Tablespoon lemon juice, and 1 Tablespoon water in a medium saucepan. Bring to a simmer and cook until the fruits soften, stirring frequently, about 5-8 minutes. Using a potato masher, mash the berries and add dissolved gelatin and remaining diced strawberries and raspberries. Stir over medium heat until the gelatin melts completely. Set aside to cool.
- To make the blueberry sauce, combine about 1 ½ cups of blueberries, ½ cup sugar, 1 Tablespoon lemon juice, and 1 Tablespoon water in a medium saucepan. Bring to a simmer and cook until the berries soften, stirring frequently. Mash the berries and add dissolved gelatin and remaining blueberries. Stir over medium heat until the gelatin melts completely. Set aside to cool.
- When the sauces are cooled and slightly thickened, using a spoon, spread them over the cake. 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 the remaining on top. Place the cake in the fridge to set the sauce completely.
- To make the topping, beat softened cream cheese and ½ cup powdered sugar, then set aside.
- Beat heavy whipping cream, vanilla, and ½ cup powdered sugar until firm peaks form. You will get about 4 cups of whipped cream. Divide in half.
- Add 2 cups of beaten heavy cream to the cream cheese mixture and mix until combined. Scrape down with a spatula to incorporate everything well, then spread over the cake.
- Transfer the remaining 2 cups of whipped cream to 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.
- Garnish with fresh berries before serving.
Notes
- Make sure the cream cheese is at room temperature for easy mixing.
- You can use any combination of berries for this cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg