Summer Berry Poke Cake (Printer-Friendly)

Moist vanilla cake soaked in berry sauce and topped with whipped cream

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) vanilla or white cake mix with required eggs, oil, and 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 tablespoons lemon juice
06 - 2 tablespoons cornstarch
07 - 2 tablespoons cold water (for cornstarch slurry)

→ Whipped Cream Topping

08 - 2 cups heavy whipping cream
09 - 1/4 cup powdered sugar
10 - 1 teaspoon vanilla extract

→ Garnish

11 - 1 cup fresh mixed berries
12 - Fresh mint leaves (optional)

# How to Make It:

01 - Prepare and bake the vanilla cake mix according to package instructions in a 9x13-inch baking dish. Allow to cool for 15 minutes after baking.
02 - Using the handle end of a wooden spoon, poke holes evenly across the entire surface of the warm cake, spacing approximately 1 inch apart.
03 - Combine mixed berries, granulated sugar, water, and lemon juice in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk cornstarch with 2 tablespoons cold water until smooth, then stir into the berry mixture. Cook for 2-3 minutes while stirring constantly until the sauce thickens noticeably.
04 - Pour the warm berry sauce through a fine mesh sieve to remove seeds if a smoother texture is desired. Immediately pour the warm strained sauce evenly over the entire cake surface, ensuring it seeps into the poked holes.
05 - Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour to let the berry mixture fully absorb and flavors meld together.
06 - Beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form and the cream holds its shape firmly.
07 - Spread the whipped cream evenly over the chilled cake surface. Top with fresh mixed berries and mint leaves just before serving.

# Expert Advice:

01 -
  • The texture is incredible soft cake soaked in tangy berry syrup then topped with clouds of whipped cream
  • It comes together in under an hour but tastes like you spent all day in the kitchen
  • The vibrant purple streaks running through white cake make it absolutely gorgeous on a dessert table
02 -
  • The cake must cool for exactly 15 minutes before poking or the holes will collapse instead of staying open
  • Pour the berry sauce slowly and let it absorb before adding more or you will end up with a soggy mess
  • The whipped cream topping goes on much easier when the cake is thoroughly chilled so plan accordingly
03 -
  • Use room temperature eggs and milk when preparing the cake mix for the most even texture
  • A chopstick creates smaller, more delicate holes than a wooden spoon if you prefer a lighter soak
  • Pat the fresh berries dry before garnishing so they do not bleed into the whipped cream

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