Summer Berry Poke Cake
A delightful cake soaked in vibrant berry flavors, drizzled with cream, and topped with luscious fruit, perfect for summer gatherings.
Ingredients
For the Cake
- 1 box white or yellow cake mix Follow instructions on the box for additional ingredients (usually eggs, water, and oil).
Berry Mixture
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Bake the Cake
- Preheat your oven according to the cake mix instructions. Grease a 9×13-inch baking pan.
- Prepare the cake batter as directed on the package. Pour it into the prepared pan and bake until golden brown, about 25-30 minutes.
- Allow the cake to cool completely.
Prepare the Berry Mixture
- In a medium bowl, combine the sliced strawberries, blueberries, and raspberries.
- Sprinkle with sugar and drizzle with lemon juice. Mix gently and allow it to sit for 10-15 minutes.
Poke the Cake
- Once the cake is cooled, use the handle of a wooden spoon to poke holes across the top, spacing them about 1 inch apart.
Soak the Cake
- Spoon the berry mixture over the top of the poked cake, ensuring some berries get into each hole. Allow it to soak for 30 minutes.
Make the Whipped Cream Topping
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Top the Cake
- Spread the whipped cream over the soaked cake evenly. Top with any remaining berries.
Chill and Serve
- Refrigerate the cake for at least an hour before serving.
Notes
Ensure the cake is completely cooled before poking holes to prevent it from falling apart. Using fresh berries is recommended for optimal flavor.