This Berries & Cream Poke Cake is super delicious, light and fluffy with a creamy mixed berry filling and a sweetened whipped cream topping! So perfect for spring and summer!
If you’re looking for the springiest cake, this is it! With Mother’s Day just around the corner, this cake would be the PERFECT addition to your festivities! I’m making it for my own mom because it’s super easy, so delicious, and refreshing, thanks to the light berries and fresh whipped cream.
Poke cakes are an old-fashioned recipe that still work today because they’re super easy and timeless. Who doesn’t love a moist cake with a delicious surprise filling? From Jello fillings to pie fillings, caramel fillings to pudding, there’s truly no limit to what you can fill your poke cakes with. Today’s is a delicious mixed berry cheesecake filling. If that doesn’t scream “springtime dessert”, I don’t know what does!
One of my favorite things about poke cakes is the fact that they start with a box mix that you doctor up. No one will know they started with a box! This one starts with vanilla cake mix (or you can use yellow or white cake mix!). Just mix it up with the ingredients called for on the back of the box – this is your standard eggs, oil, and water. Super simple! Prepare it up and pour it into a greased 13×9 light metal rectangular baking pan and bake until a toothpick inserted near the center comes out clean. Cool completely, then we’ll poke holes all over the cake using the handle of a wooden spoon. Just be careful not to puncture the holes completely through the bottom of the cake.
The mixed berry cheesecake filling is the pride and joy of this recipe! The filling consists of mashed fresh strawberries, blackberries, and raspberries mixed with a package of softened cream cheese and a can of sweetened condensed milk. Beat it all together with a handheld electric mixer until its smooth and combined but still has little berry pieces. Then pour it over the holes in the cake and let it set in the fridge for about an hour. The mixture is quite liquidy so we’ll want it to set briefly.
The topping has two options: fresh whipped cream or whipped topping. I opted for fresh whipped cream because I truly find it superior, but in a pinch you can absolutely use whipped topping. If using fresh whipped cream, you’ll simply whip together some heavy whipping cream, confectioners’ sugar and a little splash of vanilla until stiff peaks form and spread it over the surface of the cake. Easy peasy!
Creamy, fruity, sweet and refreshing, you guys are going to LOVE this simply perfect Berries & Cream Poke Cake!
Berries & Cream Poke Cake
- One box vanilla or white cake mix, plus ingredients on back of box
- 2 cups fresh strawberries, hulled and mashed
- 1 cup fresh raspberries, mashed
- 1 cup fresh blackberries, mashed
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1½ cup heavy whipping cream
- 1/2 cup confectioners' sugar
- 1/2 tsp vanilla extract
- Fresh berries for garnish, optional
- Prepare and bake the cake in a greased 13x9" light metal rectangular baking pan according to package directions. Let cool, then poke holes all over the surface using the handle of a wooden spoon.
- In a medium bowl, combine the mashed berries, softened cream cheese and sweetened condensed milk. Using a handheld electric mixer, beat until smooth and combined, about 1 minute. Pour the berry mixture evenly over the cake, aiming to get it into the holes. Refrigerate for at least 1 hour to set some.
- For the whipped cream: In the bowl of a stand mixer, cream together the heavy whipping cream, confectioners' sugar and vanilla with a whisk attachment until stiff peaks form, about 5-7 minutes. Spread the mixture evenly over the surface of the cake. Serve with fresh berries, if desired. Store any leftovers in the fridge covered.
This cake is absolutely amazing! I hope you enjoy!
Have a super sweet day!
Hi, this looks wonderful. Is it 2 and 1 cups of fruit before mashed or after? Sorry if dumb question lol
Hi Teresa, not a dumb question! 2 cups strawberries whole (before mashed) and 1 cup each raspberries and blackberries whole (before mashed).
Hi! Is it possible to make this into a layer cake? By using 2 9inch round pans, rather than the 13×9 pan? Or would the filling be too runny?
Hi Kay, the filling is very runny. I would not recommend this as a layer cake using the filling as written.
What about making a day ahead of time? Should I not add the whip till serving, but add mixed berry topping and let sit in fridge overnight?
Was I supposed to put the whipped topping on before or after refrigerating for at least an hour? I put 8oz of cool whip on top and the filling was overflowing the edges.