If there’s one showstopper dessert that feels like pure summer in every bite, it’s this irresistible Summer Berry Poke Cake. Imagine a fluffy white cake, speckled and streaked with homemade berry sauces that soak deep into every slice—each forkful brimming with the sweet tang of strawberries, raspberries, and blueberries, all topped with an airy cheesecake cream and a riot of fresh berries. It’s easy enough for a casual backyard barbecue, but elegant enough for a holiday centerpiece. This is the kind of treat that’s destined to disappear fast, with everyone begging for the recipe!

Summer Berry Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the beauties of the Summer Berry Poke Cake is that every ingredient does some heavy lifting—whether it’s supplying color, richness, or a bright burst of flavor. You don’t need anything fancy, just the essentials to guarantee that perfect combination of tender cake, vibrant fruit, and dreamy topping.

White cake mix: Ensures a light, fluffy base and lets you focus on the fun parts—like the luscious berry sauces and creamy topping.
Eggs, oil, and water (from cake mix instructions): Follow the box; these bring moisture and structure to your cake.
Strawberries: Their natural sweetness and gorgeous color make the red sauce burst with freshness.
Raspberries: Add tanginess and a touch of vibrant pink to the fruity swirl.
Blueberries: Give the cake rich, purple-blue ribbons and a sweet juiciness.
Sugar: Balances the tartness in both sauces and sweetens the creamy topping—don’t skimp!
Lemon juice: Adds just the right amount of brightness to bring all the berry flavors forward.
Water: Helps dissolve the gelatin for perfectly smooth mixtures.
Gelatin powder: Thickens the berry sauces so they soak in, not run out.
Cream cheese: For the cheesecake layer—a must for that extra tang and richness.
Heavy whipping cream: Whips up light and cloudlike, making your topping indulgent yet airy.
Vanilla: Rounds out every bite with a subtle warmth and depth.
Powdered sugar: Dissolves easily and gives the creamy layer its signature sweetness.
Fresh berries (for garnish): Adds color, texture, and a punch of fresh flavor on top—don’t skip them!

How to Make Summer Berry Poke Cake

Step 1: Bake and Poke the Cake

Start things off by preparing your white cake mix according to the box instructions. Pour the batter into a 9 x 13-inch pan lined with parchment or lightly greased for easy removal. Once it comes out of the oven golden and springy, don’t wait too long—while it’s still warm, take the handle of a wooden spoon and poke holes about one inch apart over the entire cake. The soon-to-come sauces will seep right into these pockets, making your Summer Berry Poke Cake totally irresistible.

Step 2: Bloom the Gelatin

Set yourself up for saucy success: in two small bowls, dissolve 2 teaspoons of gelatin in 2 tablespoons of water for each sauce, and let them bloom for a few minutes. This not-so-secret step gives your fruit sauces the perfect jellylike consistency so they fully infuse the cake and hold their shape beautifully.

Step 3: Make the Strawberry-Raspberry Sauce

In a medium saucepan, combine about 1 cup each of strawberries and raspberries with the sugar, lemon juice, and a splash of water. Simmer gently, stirring often, until the berries soften and you smell that classic summer perfume—about 5 to 8 minutes. Mash the fruits with a potato masher, then add the bloomed gelatin and remaining berries. Stir until the gelatin melts completely, then set aside to cool to room temperature. Now you have a vibrant red sauce ready to soak into your cake.

Step 4: Make the Blueberry Sauce

Repeat the same method for the blueberry sauce. Add 1 1/2 cups blueberries, sugar, lemon juice, and water to a saucepan and cook until the berries burst and soften. Mash, add the gelatin, and finish with the remaining blueberries. Keep stirring until gelatin melts in, then let the sauce cool until it’s a little thick but still easy to spread.

Step 5: Fill the Cake with Berry Sauces

Take your cooled cake and get ready for the fun part: filling those holes! Using a spoon, alternate between the red and blue sauces, spooning them into all the poked holes and then spreading the extra over the top. Use the back of the spoon to really nudge the sauce into the cake so every slice gets streaks of both red and blue. Once done, refrigerate your masterpiece to let everything set up nicely.

Step 6: Make the Creamy Cheesecake Topping

In a mixing bowl, beat softened cream cheese with half of your powdered sugar until smooth and creamy, then set it aside. In a separate bowl, whip the heavy cream, vanilla, and the rest of the powdered sugar until you get billowy, firm peaks. Fold half the whipped cream into the cream cheese mixture, making a lush, spreadable creamy layer—then gently spread it over the chilled cake.

Step 7: Finish with Whipped Cream and Berries

Take the remaining whipped cream, scoop it into a piping bag fitted with a star tip, and swirl pretty rosettes on top of your cheesecake layer. Or, just dollop and spread with a spoon for a more rustic finish. Top with loads of fresh berries. Return the Summer Berry Poke Cake to the fridge to chill until ready to serve.

How to Serve Summer Berry Poke Cake

Garnishes

Go big with your garnishes—this is a celebration cake! A scattering of fresh strawberries, raspberries, and blueberries on top adds color and irresistible freshness. A few sprigs of mint or a dusting of powdered sugar will make your Summer Berry Poke Cake look straight out of a bakery window.

Side Dishes

Pair this fruity, luscious cake with simple sides that won’t steal the show. Try crisp lemonade, a summery fruit salad, or a scoop of your favorite vanilla ice cream. Even a cold glass of prosecco or sweet iced tea would set off the flavors beautifully.

Creative Ways to Present

You can easily cut the Summer Berry Poke Cake into square slices for a crowd, or get fancy by serving in individual jars—just layer cubes of cake, sauce, and cream. Little dessert shooters or trifle glasses work too, giving everyone their own parfait-style treat. For picnics, pack slices into airtight containers and stack with extra berries on the side.

Make Ahead and Storage

Storing Leftovers

To keep your poke cake at peak deliciousness, cover it tightly with plastic wrap or store in an airtight container in the refrigerator. The flavors only deepen overnight, so leftovers the next day might be even better!

Freezing

Yes, you can freeze Summer Berry Poke Cake, but for the best texture, freeze without the fresh berry garnish. Wrap individual slices or the whole cake in plastic, then foil, and tuck away for up to one month. Thaw overnight in the fridge before serving and add fresh berries just before you dig in.

Reheating

There’s no need to reheat this cake—it’s meant to be enjoyed cold! However, if it’s extra chilly from the fridge and you want the flavors to shine, let it sit at room temperature for 10 to 15 minutes before serving.

FAQs

Can I use frozen berries for the sauces?

Absolutely! Frozen berries work just as well for the sauces in Summer Berry Poke Cake. Thaw them first and drain any excess liquid to keep your sauces from getting too runny, then proceed as written.

Do I have to use gelatin?

Gelatin helps the berry sauces set and prevents them from being too watery, which is especially nice for filling the cake’s holes. If you need a vegetarian alternative, try agar powder using the same method and measurements.

Can I make Summer Berry Poke Cake ahead of time?

Definitely! In fact, it tastes even better when made the day before—the sauces have more time to soak in and the topping sets beautifully. Just wait to garnish with fresh berries until right before serving.

How do I keep the whipped cream from deflating?

Make sure your whipping cream is very cold and beat it just until firm peaks form. For extra stability, you can add a tablespoon of instant vanilla pudding mix or a bit of cream stabilizer while whipping.

What can I do if the sauces turn out too thin?

If your berry sauces seem runny, warm them gently and stir in a touch more gelatin dissolved in water, then let them cool and thicken before pouring over the cake. The key is letting the sauces cool until they’re pourable but not hot, so they don’t turn your cake mushy.

Final Thoughts

One bite of Summer Berry Poke Cake and you’ll see what all the fuss is about—this dessert is pure summer happiness on a plate. Whether you’re serving it at a backyard bash, a potluck, or just as a sweet treat for your family, it’s guaranteed to disappear fast. Gather your berries and give this recipe a try; it’s the kind of cake that makes guests feel truly celebrated.

Summer Berry Poke Cake Recipe

★★★★★

5.2 from 16 reviews

Author: Mariam
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the fresh flavors of summer with this delightful Summer Berry Poke Cake. A light and airy white cake is soaked with vibrant strawberry, raspberry, and blueberry sauces, then layered with a creamy cheesecake filling. Topped with whipped cream and fresh berries, this dessert is a perfect treat for any summer gathering.

Instructions

Prepare the cake: Follow the package directions to prepare the cake mix. Bake in a 9 x 13-inch dish. Once baked, poke holes in the cake using the handle of a wooden spoon. Set aside to cool.
Prepare the sauces: Dissolve gelatin in water in two small bowls. In separate saucepans, make the red sauce with strawberries, raspberries, sugar, lemon juice, and water. Make the blueberry sauce with blueberries, sugar, lemon juice, and water. Add dissolved gelatin to each sauce and cook until thickened. Set aside to cool.
Assemble the cake: Spread the cooled sauces over the cake, filling the holes alternately with red and blue sauce. Chill in the fridge to set.
Make the topping: Beat cream cheese and sugar. In a separate bowl, whip heavy cream with vanilla and sugar. Combine half of the whipped cream with the cream cheese mixture and spread over the cake. Pipe or spread the remaining whipped cream on top.
Garnish and serve: Decorate with fresh berries before serving.

Notes

You can customize this cake with your favorite summer berries.
Make sure the sauces are completely cooled before spreading them on the cake.
Store the cake in the refrigerator until ready to serve.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Mixing
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 380
Sugar: 28g
Sodium: 300mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg

Keywords: Summer, Berry, Poke Cake, Dessert, Cheesecake, Whipped Cream, Fresh Berries