This Berries & Cream Poke Cake is simply perfect! Light and moist vanilla cake with a mixed berry filling and fresh whipped cream!
Course: Cakes, Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Onebox vanilla or white cake mix, plus ingredients on back of box
2cupsfresh strawberries, hulled and mashed
1cupfresh raspberries, mashed
1cupfresh blackberries, mashed
8ozcream cheese, softened
14ozsweetened condensed milk
1½cupheavy whipping cream
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.
If you'd like to use whipped topping, omit the heavy whipping cream, confectioners' sugar and vanilla extract and replace with 8oz thawed whipped topping.