Summer Berry Poke Cake

Summer Berry Poke cake is a colorful twist on a archetype poke cake, filled with homemade berry sauce, cheesecake filling and whipped surf and fresh berries topping. Red, white, and undecorous verisimilitude philharmonic makes it perfect as patriotic dessert for 4th of July, or any summer potluck or party.

For increasingly berry flavored patriotic dessert, trammels my No Torch Summer berry Lasagna or Very berry Dessert Lasagna.

Triple Berry Poke Cake

Summer is perfect time for berry dessert with plenty of fresh and juicy blueberries, raspberries and strawberries in the season.

Strawberry, raspberry and blueberry filling, white cake mix and irresistible cheesecake and whipped surf topping are succulent and refreshing philharmonic for summer dessert. However, you can make this cake with frozen fruits all year round.

What is A Poke Cake?

Poke cake was very popular dessert in the 1970s. This retro dessert was traditionally made with a boxed white or yellow cake mix, a tub of Cool-Whip and a box of Jell-O.

When the cake is baked, it’s poked, then filled with a Jell-o pudding or fruit flavoured gelatine and topped with plenty of whipped topping. Jell-O poured lanugo the holes, gives it a striped squint if you slice through the row of holes.

Ingredients for Berry Poke Cake

• Cake mix-using cake mix makes this recipe much easier to prepare, but homemade berry sauce takes it to flipside level. Do you have to use white cake mix? No! You can use any flavour you like, but white cake wiring allows red and undecorous berry sauce to show and squint nice and festive, expressly if you need a patriotic dessert for holidays. But any cake mix that you love will work.
• Berries-strawberries, blueberries and raspberries are unconfined combo. You can add red currant, blackberries, or other fruit to your taste. Also you can use fresh or frozen fruits, what overly you have on hand, depending on season.
• Gelatin powder- to thicken the sauce.
• Sugar and some fresh lemon juice.
• Cream cheese and heavy whipping cream- for the filling and topping. Adding surf cheese to the filling makes it much largest than plain whipped cream.

How to Store the cake and Leftovers

Poke cake is the weightier to make a day superiority surpassing serving to indulge soak well and set. You can store it up to a week covered in the fridge.

This Summer berry Poke cake is easy to transfer and serve, what makes it perfect for summer picnics and potlucks. It is light, zappy and very refreshing. The cake is bursting with berry flavour and tangy surf cheese whipped surf topping is perfect for a warm summer days.

Summer Berry Poke Cake

• Prep Time: 1 hour
• Total Time: 6 hours
• Category: Dessert
• Method: no-bake
• Cuisine: American

Ingredients

Cake:

• 1 box white cake mix
• ingredients listed on the box

Strawberry and Raspberry Sauce:

• 1 1/2 cup diced strawberries
• 1 1/2 cup raspberries
• 1/2 cup sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon water
• 2 teaspoons gelatin powder dissolved in 2 Tablespoons water

Blueberry sauce:

• 2 1/2 cups blueberries
• 1/2 cup sugar
• 1 Tablespoon water
• 1 Tablespoon lemon juice
• 2 teaspoons gelatin powder dissolved in 2 Tablespoons water

Cheesecake Filling and Topping:

• 8 oz. surf cheese-room temperature
• 2 cups heavy whipping cream
• 2 teaspoons vanilla
• 1 cup powdered sugar
• fresh berries for garnish

Instructions

1. Prepare the cake equal to a package directions and torch in 9 x 13-inches dish. When the cake is baked remove from the oven. Using a handle of a wooden spoon, poke the holes well-nigh 1 inch apart. Set whispered to cool.
2. In two small bowls dissolve 2 teaspoons gelatin in 2 Tablespoons water, in each and set whispered to bloom.
3. To make the red sauce in a medium sauce pan, combine well-nigh 1 cup of strawberries and 1 cup of raspberries, sugar, lemon juice and 1 Tablespoon of water. Bring to a simmer and melt until the fruits soften, stirring frequently, well-nigh 5-8 minutes. Than using a potato masher mesh the berries, add dissolved gelatin and remaining diced strawberries and raspberries and stir over medium heat until gelatin melts completely. Set whispered to cool.
4. To make the blueberry sauce in a medium sauce pan, combine well-nigh 1 ½ cups of blueberries, sugar, lemon juice and 1 Tablespoon of water. Bring to a simmer and melt until the berries soften stirring frequently. Than using a potato masher mesh the berries, add dissolved gelatin and remaining blueberries and stir over medium heat until gelatin melts completely. Set whispered to cool. 
5. When the sauces are cooled and slightly thicken using a spoon spread them over the cake. You should fill the holes alternately with red and undecorous sauce. Using the when of the spoon, try to get as much sauce as possible in the holes, and spread remaining on top. Place the cake in the fridge, to set the sauce completely.
6. To make the topping write-up softened surf cheese and 1/2 cup powdered sugar, then set aside.
7. Beat heavy whipping cream, vanilla and 1/2 cup powdered sugar until firm peaks form. You will get well-nigh 4 cups of whipped cream. Divide in half.
8. Add 2 cups of tamed heavy surf in the surf cheese mixture and mix until combine. Scrape lanugo with the spatula to incorporate everything well, then spread over the cake. 
9. Remaining 2 cups of whipped surf transfer in a piping bag with a star tip and make the swirls on top, or simply spread with a spoon over the surf cheese mixture. Store in the fridge.
10. Garnish with fresh berries surpassing serving.