Print

Summer Berry Poke Cake

Moist white poke cake soaked with vibrant berry syrup and fresh berries
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, nostalgic dessert where a tender white cake is soaked with a vibrant homemade berry syrup and topped with fresh whipped cream. This easy, make-ahead treat is perfect for summer gatherings and potlucks. It’s bursting with juicy berry flavor in every bite.

Ingredients

Scale
  • 1 box (15.25 oz) white cake mix, plus ingredients listed on box (typically eggs, oil, water)
  • 1 teaspoon pure vanilla extract
  • 2 cups mixed fresh summer berries (strawberries, blueberries, raspberries, blackberries)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for cornstarch slurry)
  • 2 cups heavy whipping cream, very cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Extra fresh berries for garnish

Instructions

  1. Preheat oven and prepare cake mix according to package directions, stirring in 1 teaspoon vanilla extract. Pour batter into a greased 9×13-inch baking pan and bake as directed. Cool in pan on a wire rack for 15-20 minutes; cake should be slightly warm.
  2. While cake cools, make the berry syrup. In a medium saucepan, combine 2 cups berries, 1/2 cup granulated sugar, 1/2 cup water, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until berries break down and mixture simmers, about 8-10 minutes.
  3. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Whisk slurry into the simmering berry mixture. Cook for 1-2 more minutes until slightly thickened. Remove from heat and let cool for 5 minutes.
  4. Using the handle of a wooden spoon, poke holes all over the surface of the warm cake, going about 3/4 of the way down.
  5. Slowly and evenly pour the warm berry syrup over the cake, using a spatula to gently spread it and encourage it into the holes.
  6. Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours, or overnight.
  7. Just before serving, make the whipped cream. In a large chilled bowl, beat the cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla on high speed until stiff peaks form.
  8. Spread the whipped cream evenly over the chilled cake. Garnish with extra fresh berries. Slice and serve.

Notes

For best results, use a round tool like a spoon handle to poke clean holes. Do not skip the chilling time, as it allows the syrup to fully absorb. Frozen berries work well; no need to thaw. For a lighter topping, use an 8-ounce tub of whipped topping.

Nutrition

Find it online: https://www.homestyletable.com/summer-berry-poke-cake/