Summer Berry Poke Cake (Printable Version)

Moist vanilla cake infused with mixed summer berries and topped with fresh whipped cream. An ideal dessert for warm weather entertaining.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) vanilla or white cake mix with required ingredients (eggs, oil, water)

→ Berry Sauce

02 - 2 cups mixed summer berries (strawberries, blueberries, raspberries, blackberries)
03 - 1/2 cup granulated sugar
04 - 1/2 cup water
05 - 2 tbsp lemon juice
06 - 2 tbsp cornstarch mixed with 2 tbsp cold water

→ Whipped Topping

07 - 2 cups heavy whipping cream
08 - 1/4 cup powdered sugar
09 - 1 tsp vanilla extract
10 - 1 cup fresh mixed berries for garnish
11 - Fresh mint leaves (optional)

# Directions:

01 - Prepare cake batter according to package instructions and bake in a 9x13-inch baking dish. Allow to cool for 15 minutes.
02 - Using the handle of a wooden spoon, poke holes evenly across the entire cake surface, spacing approximately 1 inch apart.
03 - Combine berries, sugar, water, and lemon juice in a saucepan. Bring to a simmer over medium heat. Whisk cornstarch with 2 tbsp cold water and stir into berry mixture. Cook for 2-3 minutes, stirring constantly, until sauce thickens.
04 - Pass sauce through a fine mesh sieve to remove seeds if desired. Pour warm berry mixture evenly over cake, ensuring it fills the poke holes completely.
05 - Let cake cool to room temperature, then refrigerate for at least 1 hour to allow flavors to meld and set.
06 - Beat heavy cream with powdered sugar and vanilla extract using electric mixer until stiff peaks form.
07 - Spread whipped cream evenly over chilled cake. Arrange fresh mixed berries and mint leaves on top before serving.

# Expert Advice:

01 -
  • The way the berry sauce seeps into every crevice makes each forkful impossibly moist
  • It looks impressive but takes less than an hour of active kitchen time
  • You can use whatever berries look best at the market
02 -
  • Don't skip the refrigeration step or the cake won't set up properly
  • The sauce needs to be warm when you pour it so it absorbs into the cake
  • Overwhipping the cream makes it grainy, so stop when you see stiff peaks
03 -
  • Use room temperature berries so they release their juices more quickly while simmering
  • Don't skimp on the poking step more holes mean more flavor absorbed

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