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Berries & Cream Poke Cake

This Berries & Cream Poke Cake is simply perfect! Light and moist vanilla cake with a mixed berry filling and fresh whipped cream!
Prep Time1 hr 10 mins
Cook Time25 mins
Total Time1 hr 35 mins
Course: Cakes, Cakes/Cupcakes, Dessert
Cuisine: American, Dessert


  • 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
  • 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.


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.