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Easy Creamy Strawberry Blueberry Poke Cake

Easy Creamy Strawberry Blueberry Poke Cake - featured image
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A moist and soft poke cake soaked with strawberry and blueberry gelatin, topped with a creamy cream cheese and whipped topping layer. Perfect for summer desserts and gatherings.

Ingredients

Scale
  • White cake mix (or yellow cake mix if preferred)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (120 ml)
  • 1 cup water (240 ml)
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries, washed and drained
  • About 3/4 cup (180 ml) strawberry or blueberry gelatin dessert (Jell-O), prepared and slightly concentrated
  • 8 oz (227 g) cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 8 oz (227 g) whipped topping (like Cool Whip), thawed
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. Prepare the cake batter by combining the cake mix, eggs, vegetable oil, and water in a large bowl. Use a hand mixer on medium speed for 2 minutes until smooth and lump-free.
  3. Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
  4. Bake the cake for 30–35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean but the cake should feel springy.
  5. Remove the cake from the oven and immediately poke holes all over the surface using a skewer or wooden spoon handle, spacing them about 1 inch apart.
  6. Prepare the gelatin according to package instructions but reduce the liquid slightly to about 3/4 cup (180 ml) so it’s concentrated. Let it cool slightly but not set.
  7. Pour the cooled gelatin carefully over the holes, letting it seep into the cake. Spread the sliced strawberries and blueberries evenly on top, pressing lightly so some berries settle in the holes.
  8. Chill the cake in the refrigerator for at least 1 hour to let the gelatin set and soak in.
  9. Make the creamy topping by beating the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
  10. Fold in the whipped topping gently with a spatula until fully combined and light.
  11. Spread the creamy topping evenly over the chilled cake. Return to the fridge for at least another hour before serving.
  12. Serve chilled, slicing with a sharp knife wiped clean between cuts for neat pieces.

Notes

Do not overbake the cake to keep it moist and spongy. Poke holes while the cake is still warm for better gelatin absorption. Chill the cake well for best flavor and texture. For dairy-free or gluten-free versions, substitute ingredients accordingly. Use fresh berries for best taste, but thawed frozen berries can be used.

Nutrition

Keywords: poke cake, strawberry poke cake, blueberry poke cake, summer dessert, creamy cake, easy dessert, berry cake, no bake topping

Find it online: https://avabake.com/easy-creamy-strawberry-blueberry-poke-cake-recipe-perfect-for-summer-desserts/