The Berries and Cream Poke Cake is a delightful dessert that combines the lightness of fluffy cake with the richness of a creamy, fruit-filled topping. Perfect for any season but especially wonderful during spring and summer, this cake is sure to be a hit at any gathering.
Additional Time (for cooling and setting): 2 hourshrs
Total Time 2 hourshrs55 minutesmins
Course Dessert
Cuisine American
Servings 12servings
Calories 350kcal
Equipment
13x9 inch baking pan
Electric mixer
Mixing bowls
Measuring cups and spoons
Wooden spoon or skewer for poking holes
Ingredients
1box vanilla cake mixplus ingredients called for on the box: eggs, oil, water
2cupsfresh strawberrieshulled and mashed
1cupfresh raspberriesmashed
1cupfresh blackberriesmashed
8ozcream cheesesoftened
14ozcan sweetened condensed milk
1½cupsheavy whipping cream
½cupconfectioners' sugar
½tspvanilla extract
Fresh berries for garnishoptional
Instructions
Prepare the Cake: Bake the cake according to the package instructions in a greased 13x9 inch pan. Allow to cool completely.
Poke Holes: Once cooled, use the handle of a wooden spoon to poke holes evenly across the cake.
Make the Filling: In a bowl, mix the mashed berries, softened cream cheese, and sweetened condensed milk until well combined. Pour over the cake, ensuring the filling seeps into the holes. Refrigerate for at least 1 hour to set.
Whip the Cream: Beat the heavy whipping cream, confectioners' sugar, and vanilla extract until stiff peaks form. Spread over the set berry filling.
Garnish and Serve: Decorate with fresh berries if desired. Slice and serve chilled.
Notes
Frozen Berries: If using frozen berries for the filling, ensure they are thawed and well-drained to prevent the cake from becoming soggy.
Make Ahead: The cake and filling can be prepared a day in advance. Add the whipped cream topping a few hours before serving to keep it fresh.
Storage: Store any leftovers covered in the refrigerator for up to 3 days.