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Easy Patriotic Berry Poke Cake Recipe with Perfect Whipped Cream Frosting for Summer Parties

patriotic berry poke cake - featured image
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A moist and flavorful poke cake featuring fresh strawberries, blueberries, and raspberries soaked in berry syrup and topped with a light, stable whipped cream frosting. Perfect for summer parties and celebrations.

Ingredients

Scale
  • 1 box white or yellow cake mix (around 15.25 oz / 432 g)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs (room temperature)
  • 1 cup mixed fresh berries: strawberries (hulled and chopped), blueberries, and raspberries (about 150 g total)
  • 1/4 cup granulated sugar (50 g)
  • 1/4 cup water (60 ml)
  • 1 tsp lemon juice (optional)
  • 2 cups heavy whipping cream (480 ml), chilled
  • 1/4 cup powdered sugar (30 g), sifted
  • 1 tsp pure vanilla extract
  • 1/2 tsp cream of tartar (optional)
  • Additional fresh berries for decorating (strawberries, blueberries, raspberries)
  • Fresh mint leaves (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
  2. In a large bowl, combine the cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth and creamy.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, combine 1 cup mixed berries, 1/4 cup sugar, 1/4 cup water, and 1 tsp lemon juice in a medium saucepan. Cook over medium heat for 8-10 minutes until sugar dissolves and berries break down. Strain through a fine mesh sieve and let cool slightly.
  5. Once the cake is warm but not hot, poke holes evenly all over the surface using a toothpick or skewer.
  6. Slowly drizzle the berry syrup over the cake, allowing it to seep into the holes completely.
  7. Refrigerate the cake for at least 2 hours to let the syrup soak in and the cake cool.
  8. Chill a mixing bowl and whisk attachment for 10-15 minutes. Whisk 2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, and 1/2 tsp cream of tartar on medium-high speed until soft peaks form.
  9. Spread the whipped cream frosting evenly over the chilled cake.
  10. Garnish with additional fresh berries and mint leaves if desired.
  11. Keep refrigerated until serving. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.

Notes

Chill the mixing bowl and whisk before whipping cream to ensure stability. Use room temperature eggs for a tender crumb. Poke holes evenly and drizzle syrup slowly to avoid sogginess. The berry syrup can be made a day ahead. For dairy-free frosting, substitute heavy cream with coconut whipping cream. Store leftovers covered in the fridge up to 3 days; re-whip cream if needed before serving.

Nutrition

Keywords: poke cake, berry poke cake, whipped cream frosting, summer dessert, patriotic dessert, Fourth of July cake, easy cake recipe, berry syrup, fresh berries, summer party dessert

Find it online: https://emmayum.com/easy-patriotic-berry-poke-cake-recipe-with-perfect-whipped-cream-frosting-for-summer-parties/