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Summer Berry Poke Cake

A delightful dessert infused with vibrant summer berries and creamy whipped topping, perfect for family gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box vanilla cake mix Choose your favorite brand
  • 3 large eggs
  • 1 cup water
Toppings
  • 1 cup mixed berries (strawberries, blueberries, raspberries) Use fresh, ripe berries for optimum flavor
  • 1 cup sweetened condensed milk
  • 1 cup whipped cream Substitution: Use dairy-free if desired
  • to taste Additional berries for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This ensures a perfectly baked cake.
  2. In a mixing bowl, combine the vanilla cake mix, eggs, and water. Mix until smooth and well incorporated.
Baking
  1. Pour the batter into a greased 9x13 inch baking dish. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  2. Once cooled for about 10 minutes, using the handle of a wooden spoon or a straw, poke holes all over the cake—be generous!
  3. Gradually pour the sweetened condensed milk over the poked cake, making sure it seeps into the holes.
  4. Allow the cake to cool completely at room temperature, which will help the flavors meld together beautifully.
Topping and Serving
  1. Spread whipped cream evenly over the top of the cake, then scatter your mixed berries for a stunning finish.
  2. Slice into squares and serve. Enjoy the fresh burst of flavors in every delectable piece!

Notes

To store your Summer Berry Poke Cake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will last for about 3-4 days. If you need to freeze, slice the cake and wrap individual pieces for up to a month. Reheat by microwaving briefly or letting thaw in the fridge overnight.