Ah, summer! The season of sunshine, barbecues, and, of course, delightful desserts! I can’t think of a better way to celebrate the warm weather than with a slice of my summer berry poke cake. It’s a vibrant, fruity treat that’s as refreshing as a cool breeze on a hot day. This recipe holds a special place in my heart because it’s one I’ve been making for family gatherings since I was a kid. The way the sweet, juicy berries soak into the cake is simply magical, and when it’s topped with fluffy whipped cream, it’s pure bliss. Trust me, this cake will become your go-to dessert for every summer party!

Ingredients List

Gathering the right ingredients is key to making this delightful summer berry poke cake. Here’s what you’ll need:

1 box of vanilla cake mix – This is the base for our cake. You can also use a homemade vanilla cake recipe if you’re feeling adventurous!
3 large eggs – These will help bind everything together and give the cake that lovely texture.
1 cup water – Just the right amount to mix with the cake batter and keep it moist.
1 cup mixed berries – I love using a combination of strawberries, blueberries, and raspberries for a burst of flavor and color.
1 cup sweetened condensed milk – This will soak into the cake, making it incredibly moist and sweet.
1 cup heavy whipping cream – Perfect for whipping up a fluffy topping that complements the berries beautifully.
1/4 cup powdered sugar – This will sweeten the whipped cream just enough without overpowering the berry flavors.
Fresh berries for garnish – Use whatever you have on hand! They’ll make your cake look extra special when serving.

How to Prepare Summer Berry Poke Cake

Now, let’s dive into making this gorgeous summer berry poke cake! I promise it’s easier than it looks, and the end result is a showstopper. Just follow these steps, and you’ll be on your way to cake heaven!

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This is super important because a hot oven is key to a perfectly baked cake!
Next, grab your bowl and prepare the cake mix according to the package instructions. Add those 3 large eggs and 1 cup of water to the mix, and give it a good whisk until everything is smooth and well combined.
Now, pour the batter into a greased 9×13 inch baking pan. Make sure to spread it evenly, so the cake bakes uniformly.
Pop it in the oven and let it bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. The smell wafting through your kitchen will be heavenly!
Once it’s baked, let the cake cool in the pan for about 10 minutes. This waiting period is crucial for a moist cake.
Here comes the fun part! Using a fork, gently poke holes all over the top of the cake. Don’t worry about making them perfect; the more holes, the more berry goodness can soak in!
In a separate bowl, mix together the sweetened condensed milk and the mixed berries. This creamy berry mixture is what takes your cake to the next level!
Pour that delicious berry mixture all over the cake, making sure to fill those holes. Let it soak in while you do a happy dance!
Finally, chill the cake in the refrigerator for at least 2 hours. This step allows all those flavors to meld perfectly together.
Before serving, whip up the heavy cream with the powdered sugar until soft peaks form. Spread it generously over your chilled cake and finish with fresh berries for that wow factor!

And there you have it! Your summer berry poke cake is ready to impress. I can’t wait for you to try it!

Why You’ll Love This Recipe

This summer berry poke cake is not just a treat; it’s an experience! Here are a few reasons why you’ll absolutely adore making this cake:

Quick Preparation: With just a box of cake mix and a few simple ingredients, you can whip this up in no time!
Fresh Flavors: The burst of juicy berries combined with the creamy sweetness of condensed milk is simply irresistible.
Make-Ahead Friendly: You can prepare this cake a day in advance, making it perfect for summer gatherings or last-minute parties.
Impressive Presentation: Topped with fluffy whipped cream and fresh berries, it looks as good as it tastes!
Versatile: Feel free to switch up the berries based on what’s in season or what you have on hand!

Trust me, this cake will be a crowd-pleaser that you’ll want to make over and over again!

Tips for Success

To ensure your summer berry poke cake turns out perfectly, here are a few handy tips! First, make sure to use fresh berries for the best flavor; they’re juicier and more vibrant. If you find the cake too sweet, you can adjust the amount of sweetened condensed milk to your taste. Also, don’t skip the chilling time—it’s crucial for letting the flavors meld and enhancing the overall taste. Lastly, when whipping the cream, keep your bowl and beaters cold for fluffier results. These little tweaks will elevate your cake to the next level!

Nutritional Information

Here’s a quick look at the estimated nutritional values for each slice of this delightful summer berry poke cake:

Calories: 250
Fat: 10g
Protein: 3g
Carbohydrates: 36g
Sugar: 20g

Keep in mind, these values are estimates and can vary based on the specific ingredients you use. Enjoy every delicious bite!

FAQ Section

Can I use frozen berries?

Absolutely! You can use frozen berries in your summer berry poke cake. Just be sure to thaw them first and drain any excess liquid to avoid making the cake too soggy. The flavors will still be delightful, but fresh berries do provide that extra burst of flavor and texture. So, if you’ve got frozen berries on hand, go for it!

How long can I store the cake?

Your summer berry poke cake can be stored in the refrigerator for up to 3-5 days. Just cover it tightly with plastic wrap or store it in an airtight container to keep it fresh. Believe me, it tastes even better the next day as all the flavors meld together! If you need to keep it longer, you can freeze individual slices for up to 2 months—just remember to thaw them in the fridge overnight before enjoying!

Can I make this cake gluten-free?

Yes, you can definitely make a gluten-free version of this cake! Simply substitute the vanilla cake mix with a gluten-free cake mix available at your grocery store. Make sure to check the ingredients in your sweetened condensed milk and whipped cream to ensure they’re gluten-free as well. With these small adjustments, you’ll be able to enjoy this delicious summer berry poke cake without any worries!

Serving Suggestions

This summer berry poke cake is perfect on its own, but if you want to elevate your dessert spread, consider serving it alongside a scoop of vanilla ice cream or a refreshing fruit salad. It also pairs beautifully with a light, citrusy punch or iced tea, making it an ideal addition to summer picnics and barbecues. Trust me, your guests will love the combination!

Summer Berry Poke Cake: 5 Steps to Blissful Delight

Author: CakesLouna
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delicious summer berry poke cake infused with fresh berries and topped with whipped cream.

Ingredients

Scale

1 box of vanilla cake mix
3 large eggs
1 cup water
1 cup mixed berries (strawberries, blueberries, raspberries)
1 cup sweetened condensed milk
1 cup heavy whipping cream
1/4 cup powdered sugar
Fresh berries for garnish

Instructions

Preheat your oven to 350°F (175°C).
Prepare the cake mix according to the package instructions.
Pour the batter into a greased 9×13 inch baking pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Once baked, let the cake cool for 10 minutes.
Using a fork, poke holes all over the top of the cake.
In a bowl, mix the sweetened condensed milk with the mixed berries.
Pour the berry mixture over the cake, filling the holes.
Chill the cake in the refrigerator for at least 2 hours.
Before serving, whip the heavy cream with powdered sugar until soft peaks form.
Spread the whipped cream over the chilled cake.
Garnish with fresh berries.

Notes

Use fresh berries for best flavor.
Chilling the cake enhances the flavors.
This cake can be made a day in advance.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: summer berry poke cake, berry dessert, poke cake

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