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Best Red White and Blue Berry Poke Cake Recipe

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This red white and blue berry poke cake is a moist, syrup-soaked dessert with fresh berries and a creamy topping. Perfect for patriotic holidays, it’s a crowd-pleasing, make-ahead treat that tastes as good as it looks.

Ingredients

Scale
  • 1 box (15.25 oz) white cake mix
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened condensed milk
  • 1/4 cup strawberry puree (blend and strain fresh or frozen strawberries)
  • 1/4 cup raspberry puree (blend and strain fresh or frozen raspberries)
  • 1 tablespoon lemon juice
  • 1 1/2 cups fresh strawberries, hulled and sliced thin
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 tablespoon granulated sugar (optional, for tart berries)
  • 1 tub (8 oz) Cool Whip, thawed (or 2 cups homemade whipped cream)
  • 8 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Extra fresh berries for garnish
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  2. In a large bowl, combine white cake mix, eggs, oil, water, and 1 teaspoon vanilla extract. Beat on medium speed for 2 minutes until smooth and well combined.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for 10 minutes.
  4. While the cake is still warm, use a wooden skewer to poke holes all over the cake, spacing them about 1 inch apart and poking all the way to the bottom of the pan.
  5. While the cake cools slightly, blend strawberries and raspberries separately in a blender. Strain each puree through a fine-mesh strainer to remove seeds. In a small bowl, whisk together sweetened condensed milk, strawberry puree, raspberry puree, and lemon juice until smooth.
  6. Slowly pour the berry syrup mixture over the warm cake, making sure to fill all the holes. Use a spatula to spread evenly if needed. Let the cake cool completely at room temperature, then refrigerate for at least 1 hour.
  7. While the cake chills, wash and slice strawberries. Toss all berries with 1 tablespoon sugar if they taste tart. Let sit for 10 minutes, then drain off any excess liquid.
  8. In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy. Add powdered sugar and 1 teaspoon vanilla extract, and beat until combined. Gently fold in thawed Cool Whip until no white streaks remain.
  9. Spread the cream cheese topping evenly over the cooled, soaked cake. Arrange fresh berries on top in rows or a pattern.
  10. Refrigerate the assembled cake for at least 2 hours, or overnight. When ready to serve, slice with a sharp knife, wiping the blade between cuts. Garnish with fresh mint if desired.

Notes

The cake must be warm when you pour the syrup over it, but not hot. Let it cool for exactly 10 minutes after baking. Strain the berry puree to remove seeds for a smooth texture. Use room temperature cream cheese for the topping to avoid lumps. The cake tastes even better the next day as flavors meld. Store covered in the refrigerator for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Keywords: poke cake, berry poke cake, red white and blue cake, Fourth of July dessert, patriotic cake, berry cake, summer dessert

Find it online: https://emmastirs.com/best-red-white-and-blue-berry-poke-cake-recipe/