Summer Berry Cheesecake Poke Cake is a perfect red, white, and blue dessert for your Memorial Day, 4th of July BBQ’s or any family get-togethers…
What is the best way to celebrate any holiday?
With a cake of course!
Even patriotic holidays like The 4th of July, Memorial Day, Labor Day, Veteran’s Day and any other one, call for a nice cake.
We all know the 4th of July is about the color scheme. (Okay, and the fireworks.) So stay on brand at your barbecue with a red, white, and blue dessert.
We usually make a red white and blue cake for an easy 4th of July dessert every year, look for
No Bake Summer Berry Icebox Cake is one of our favorite red white and blue desserts.
This patriotic design cake isn’t a new idea, but since we make it every year, this time, I changed the design so that everyone could enjoy in fluffy vanilla cake, mixed berry cheesecake filling, topped with Cool Whip and plenty of fresh blueberries and strawberries.
What is a poke cake?
A poke cake is cake made traditionally in a 9×13 inch pan and once it’s baked, you take the end of a wooden spoon and poke at least 3 rows of 4 holes in the cooked cake, making 12 holes all over the top of the cake.
Then, you pour your liquid filling over top of the hole. The most commonly used fillings are either pudding or sweetened condensed milk.
If you’ve been looking for a poke cake recipe you can’t live without, look no further.
How to make a summer berry cheesecake poke cake
It’s a yellow cake base, with mixed berry cheesecake filling poked throughout, and topped with a delicious whipped topping and fresh berries! SO delicious and refreshing! In my opinion, you can’t go wrong with anything berry. 😉
This cake does take a little time but is still very simple. The most time is actually just letting the cheesecake mixture set up which requires refrigerating for 3-4 hours.
Here is what you’ll need to do to make this delicious cake.
Cake mix: Make Yellow Cake by following directions on box. Once the cake is out, take the end of a wooden spoon and poke at least 3 rows of 4 holes in the cooked cake, making 12 holes all over the top of the cake.
You can bake one from scratch, although I usually use cake mixes for poke cakes to keep things easy.
Filling : While cake is still warm, make the filling by mashing the strawberries with a fork/potato masher in a large bowl. Add the cream cheese and condensed milk, and whisk until there are no large lumps. Add the mashed blackberries and raspberries, stir just once or twice so the colors remain separated.
Spoon this mixture over the top of the cake, making sure it goes through the holes. Refrigerate for 10-20 minutes.
Topping : Spread the whipped topping evenly over the cake. Sprinkle graham cracker crumbs on top and arrange sliced strawberries and blueberries over it.
Chill the cake for at least 3 hours or up to overnight.
- 1 vanilla cake mix, bake according to ingredients on the box
- 2 cups strawberry, stems removed, mashed
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 cup blueberry, mashed
- 1 cup raspberry, mashed
- 8 oz frozen whipped topping, thawed
- graham cracker, crumbled, for topping
- strawberry, sliced, for decoration
- blueberries, for decoration
- Preheat oven to 350°F.
- Prepare and bake your favorite vanilla 9 x 13 cake according to the directions on the box.
- In a large bowl, combine the mashed strawberries, cream cheese and condensed milk, and whisk until smooth.
- Add the mashed blueberries and raspberries, stir just once or twice so the colors remain separated.
- Allow cake to cool completely.
- With a wooden spoon handle, or some similarly-sized object, begin poking holes in the cake, at least 3 rows of 4 holes in the cooked cake, making 12 holes all over the top of the cake.
- You need holes to be fairly big so that cheesecake mix has plenty of room to get down and soak the cake.
- Pour cheesecake mixture over the top of the cake, making sure it goes through the holes. Some of the mixture will still stay on top, which is okay. Refrigerate for 10-20 minutes.
- Spread the whipped topping evenly over the cake. Sprinkle graham crackers on top and arrange sliced strawberries and blueberries.
- Chill the cake for at least 3 hours or up to overnight.