Go Back
–+ servings
Summer Berry Poke Cake

Summer Berry Poke Cake: A Light & Joyful Summer Delight

A refreshing Summer Berry Poke Cake featuring layers of cheesecake and vibrant berry sauce, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White or Yellow Cake Mix Feel free to use homemade if you’re feeling adventurous!
For the Berry Sauce
  • 1 cup Strawberries Fresh fruit providing sweetness and flavor; substitute with any berry you love!
  • 1 cup Raspberries Adds a delightful tanginess; frozen options work great year-round.
  • 1 cup Blueberries Contribute juicy bursts of flavor; feel free to mix in your favorite fruits.
  • 1/2 cup Granulated Sugar Balances the tartness of the berries; reduce for less sweetness.
  • 1/4 cup Brown Sugar Adds depth to the berry sauce; caramelizes beautifully when heated.
For the Cheesecake Filling
  • 8 oz Cream Cheese Low-fat options can be used for a lighter cake.
  • 1 cup Heavy Whipping Cream Essential for airy whipped topping; use coconut cream for a non-dairy twist.
  • 1/2 cup Powdered Sugar Sweetens the whipped cream; standard sugar can substitute.
For the Topping
  • 1 cup Whipped Cream Can be store-bought or homemade.
  • 1 cup Fresh Berries For garnishing; pick your favorites!

Equipment

  • Medium saucepan
  • large mixing bowl
  • Electric Mixer
  • 9x13 inch pan
  • Spatula

Method
 

Preparation Steps
  1. In a medium saucepan, combine sliced strawberries and raspberries with granulated sugar over medium heat. Stir occasionally and cook for about 8-10 minutes until berries break down and mixture thickens slightly. Remove from heat and let cool.
  2. In a large mixing bowl, beat room temperature cream cheese on medium speed for 2-3 minutes until smooth. Gradually add powdered sugar and mix until well combined. Fold in heavy whipping cream until light and fluffy.
  3. Bake a white or yellow cake according to package instructions in a 9x13 inch pan. Once cooled, poke holes evenly across the top. Pour the cooled berry sauce over the cake.
  4. Spread the cheesecake filling over the berry-infused cake evenly, covering the entire surface.
  5. Spread remaining whipped cream on top of the cheesecake filling and garnish with fresh berries.
  6. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Slice and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For maximum flavor, use the ripest berries and ensure holes are evenly spaced for flavor infusion. Chill thoroughly for best taste.

Tried this recipe?

Let us know how it was!