Ultimate Summer Berry Poke Cake: A Homemade Vanilla Delight with Cream Cheese Frosting

There’s nothing quite like a homemade cake to bring joy, and this Berry Poke Cake is designed to be a show-stopper. Imagine a wonderfully soft, tender vanilla cake, baked from scratch, then generously filled with a vibrant medley of sweet mixed berries – think succulent strawberries, tart raspberries, and plump blueberries. All of this deliciousness is then crowned with a light, airy, and delicately sweet whipped cream cheese frosting. It’s the perfect dessert to celebrate the abundance of ripe summer berries, capturing their fresh, juicy flavor in every single bite. Forget about bland box mixes or artificial gelatin; this recipe focuses on pure, unadulterated fresh fruit flavor and a truly homemade touch.

A vibrant slice of Berry Poke Cake on a dark plate, showing layers of vanilla cake, mixed berry filling, and fluffy cream cheese frosting.

Why You’ll Adore This Berry Poke Cake Recipe

This Berry Poke Cake isn’t just another dessert; it’s an experience, especially if you appreciate homemade goodness. Here’s why this recipe is bound to become a new favorite in your kitchen:

Truly Homemade, No Shortcuts: Unlike many poke cake recipes that rely on store-bought cake mixes or artificial Jell-O, this one is made entirely from scratch. From the tender vanilla cake base to the luscious berry fillings, every component is carefully crafted, ensuring superior flavor and texture that truly shines. If you’re someone who prefers to avoid processed ingredients and embrace real baking, this recipe is perfectly tailored for you.
Bursting with Fresh Summer Flavors: We utilize fresh blueberries, strawberries, and raspberries, creating two distinct, incredibly flavorful fruit fillings that permeate the cake. These aren’t just sugary syrups; they’re rich, fruit-forward sauces that bring a genuine taste of summer to your palate. The combination of sweet and slightly tart berries provides a delightful contrast to the vanilla cake.
Incredibly Soft and Moist Texture: The vanilla cake itself is designed to be exceptionally soft and tender, providing the perfect canvas for the berry fillings. When the warm cake is poked and filled, it absorbs the fruit sauces, resulting in an incredibly moist and flavorful cake that remains delightful for days.
The Best Whipped Cream Cheese Frosting: Topping off this masterpiece is a lightly sweet, irresistibly fluffy whipped cream cheese frosting. It’s a harmonious blend of tangy cream cheese and light whipped cream, creating a frosting that is rich enough to satisfy but light enough not to overpower the delicate cake and vibrant fruit. Many consider it the ultimate cake frosting!
Simple to Make and Perfect for Planning Ahead: Despite its impressive appearance and from-scratch nature, this cake is surprisingly easy to prepare. The steps are straightforward, making it accessible even for novice bakers. Plus, it’s an excellent make-ahead dessert, allowing the flavors to meld beautifully overnight, which is perfect for entertaining or busy schedules.
Visually Stunning: With its bright swirls of red and blue berry fillings peeking through the cake and crowned with a pristine white frosting and fresh berries, this cake is as beautiful to look at as it is delicious to eat. It makes a fantastic centerpiece for any summer gathering.

If you’re looking for more delightful summer desserts, be sure to explore some of our other cherished recipes, such as our light and airy Ricotta Mousse, the creamy Coconut Lush Dessert, a classic Southern Peach Pie Recipe, the beloved Strawberry Shortcake Recipe, a zesty Eggless Key Lime Pie, or our bright and tangy Triple Lemon Cupcakes.

Assorted ingredients laid out on a dark surface, ready for making the homemade berry poke cake recipe.

For a complete list of ingredients, precise measurements, and detailed step-by-step instructions, please refer to the comprehensive recipe card located further down below.

How to Make This Irresistible Berry Poke Cake

Crafting this homemade berry poke cake is a rewarding process, breaking down into three main stages: preparing the light vanilla cake, simmering the vibrant berry fillings, and finally, whipping up the dreamy cream cheese frosting. Follow these steps for a perfect dessert:

Prepare Your Workspace: Begin by preheating your oven to 350ºF (175ºC). Generously spray a 9×13-inch baking pan with a nonstick baking spray to ensure your cake releases easily. In a medium bowl, whisk together all of your dry ingredients: the all-purpose flour, baking soda, baking powder, and a pinch of kosher salt. Whisking them together thoroughly ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for a uniform rise and flavor in your cake. Set this dry mixture aside.

Cream the Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar. Beat on medium-high speed for about 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cake’s tender crumb. Stir in the vanilla extract, then add the eggs one at a time, beating well after each addition until fully combined and the mixture looks smooth and fluffy. Adding eggs individually helps them emulsify properly into the butter mixture, preventing a curdled appearance.

Egg and vanilla extract being added to the creamy butter and sugar mixture for the berry poke cake recipe.

A close-up of the perfectly creamed butter, sugar, eggs, and vanilla mixture, showing its fluffy texture for the berry poke cake recipe.

Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, adding it in three parts, and the buttermilk in two parts. Mix on low speed just until combined after each addition. Be careful not to overmix, as this can develop the gluten in the flour and lead to a tough cake. Once combined, spread the cake batter evenly into your prepared 9×13-inch baking pan. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean, indicating it’s fully cooked.

All-purpose flour being gently added to the creamed ingredients, alternating with buttermilk, for the berry poke cake recipe.

Smooth vanilla cake batter evenly spread into a prepared 9x13 glass baking pan, ready for the oven, for the berry poke cake recipe.

Prepare the Dual Berry Fillings: While your cake is baking, it’s the perfect time to prepare the two luscious berry fillings. For the red berry filling, combine 1 cup of diced strawberries, 1 cup of raspberries, 1 tablespoon of fresh lemon juice, 1/4 cup of water, 1/2 cup of granulated sugar, and 2 tablespoons of cornstarch in a small saucepan. Bring this mixture to a boil over medium heat, then reduce the heat to a gentle simmer. Cook, stirring occasionally, for about 3-5 minutes, until the sauce begins to thicken but remains pourable. Remove from heat, gently mash some of the berries to release more juice and flavor, then stir in the remaining 1/2 cup of fresh strawberries and raspberries for added texture. Repeat this entire process in a separate saucepan for the blueberry sauce, using 2 cups of blueberries, the same amounts of lemon juice, water, sugar, and cornstarch, and stirring in the remaining 1/2 cup of blueberries at the end.

Thickened, vibrant red berry filling simmering in a metal saucepan, ready to be poured into the poke cake.

Ingredients for the blueberry filling, including fresh blueberries, lemon juice, sugar, and cornstarch, in a metal saucepan, simmering.

Poke and Fill the Cake: Once the cake is baked, remove it from the oven and place it on a wire cooling rack to cool for 10 minutes. While still warm, use a straw or the handle end of a wooden spoon to poke holes across the entire surface of the cake, about 1 inch apart. These holes are essential for the fillings to seep into the cake, creating its signature moist texture. Carefully spoon alternating strips of the red fruit filling and blue fruit filling into the holes, gently guiding the fruit sauces down to ensure they fill the cake evenly. You can also alternate the colors within each hole for a striped effect. Refrigerate the cake, uncovered, for 1-2 hours or even overnight. This chilling time is crucial for the fillings to set properly and for the cake to absorb all the delicious flavors.

Freshly baked vanilla cake with evenly spaced holes poked, ready for the berry filling, for the berry poke cake recipe.

The poke cake being filled with alternating strips of vibrant blueberry and red berry filling, creating a beautiful pattern.

Whip Up the Cream Cheese Frosting: To prepare the delightful frosting, first chill a large mixing bowl in the freezer for about 10-15 minutes – this helps the cream whip up better. Pour the cold heavy cream into the chilled bowl and whip it with an electric mixer until stiff peaks form. In a separate bowl, soften the cream cheese, then add the granulated sugar, kosher salt, and vanilla extract. Beat this mixture until it’s perfectly smooth and creamy, ensuring the sugar has completely dissolved for a silky texture. Gently fold the cream cheese mixture into the whipped cream until just combined, then use the mixer again briefly to ensure it’s fully incorporated and fluffy. Spread this heavenly frosting evenly over your chilled berry poke cake. Refrigerate the frosted cake for at least 1 hour to allow the frosting to set. For an extra touch of beauty and flavor, garnish with additional fresh berries just before serving.

Two separate glass bowls: one holding perfectly whipped heavy cream, the other containing smooth cream cheese mixture, ready to be combined for the frosting.

The finished Berry Poke Cake, generously covered with fluffy whipped cream cheese frosting and beautifully garnished with fresh strawberries, raspberries, and blueberries.

Expert Tips for a Perfect Berry Poke Cake

Achieving a show-stopping berry poke cake is easier than you think with these helpful tips and tricks:

Accurate Flour Measurement is Key: For the most tender cake, it’s crucial to measure your flour correctly. Instead of scooping directly from the bag, which can compact the flour and result in too much, spoon the flour into your measuring cup. Then, level it off with a straight edge like the back of a knife. This method ensures you have just the right amount, preventing a dense or dry cake.
Room Temperature Ingredients for the Cake: Ensure your unsalted butter, eggs, and buttermilk are at room temperature before you start mixing. Room temperature ingredients emulsify much better, meaning they combine more smoothly and evenly. This creates a homogeneous batter that traps air more effectively, leading to a lighter, fluffier cake with a superior texture.
Homemade Buttermilk Substitute: If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then, add enough regular milk (preferably whole milk) to reach the 1-cup mark. Let it sit undisturbed for 5 minutes; it will curdle slightly. Stir it before incorporating it into your batter.
Monitor Berry Sauce Consistency: When cooking your berry sauces, watch them closely. You want the sauce to thicken enough to cling to the cake but still be thin enough to easily pour and seep into the poked holes. If it becomes too thick, you might struggle to get it into the cake, and it could sit on top instead of soaking in. A good consistency is similar to a thin jam or thick syrup.
Customize Your Berry Filling Texture: This recipe calls for stirring in half a cup of fresh berries after mashing the cooked berries. This gives the filling a lovely, chunky texture with bursts of fresh fruit. If you prefer a completely smooth berry filling, simply cook all the berries together and mash or blend them until your desired consistency is reached.
Fresh or Frozen Berries Work: Both fresh and frozen berries can be used for the fillings. If using frozen berries, there’s no need to thaw them beforehand; you can add them directly to the saucepan with the other filling ingredients. Keep in mind that frozen berries may release more liquid, so you might need to simmer the sauce slightly longer to achieve the desired thickness.
Mix and Match Your Favorite Berries: Feel free to experiment with your preferred berry combinations! While this recipe uses strawberries, raspberries, and blueberries, you could try using all one type of berry or adding other fruits like blackberries. Just be mindful that blackberries have seeds which some people might find undesirable in a cake filling.
Filling the Holes – Two Approaches: You can fill the holes by creating distinct strips of red and blue filling, as described in the instructions, for a striped visual effect. Alternatively, you can alternate spooning small amounts of red and blue filling into each individual hole for a more marbled, mixed-berry effect within each pocket. Both methods are delicious and visually appealing!
Proper Refrigeration for Filling Set-Up: When refrigerating the warm cake to allow the fruit fillings to set, it’s best to leave it uncovered for the first 1-2 hours. Covering a warm cake can trap condensation, which will drip onto the fruit filling and make it watery. Once the cake has fully cooled and the fillings have set (after a few hours or overnight), you can then cover it tightly with plastic wrap for longer refrigeration.
Make-Ahead Convenience: This berry poke cake is a fantastic make-ahead dessert. You can prepare it up to 24 hours in advance and store it, covered, in the refrigerator. This allows the flavors to deepen and the cake to become incredibly moist. However, remember to remove it from the refrigerator at least 1 hour before serving to let it come closer to room temperature. A very cold cake will be quite firm, and its flavors won’t be as vibrant.
When to Decorate with Fresh Berries: For the freshest appearance and to prevent the fruit from weeping juices into your beautiful white frosting, we highly recommend waiting to decorate the top of the cake with additional fresh berries until just before you are ready to serve it.
Achieving Clean Slices: To get those picture-perfect, clean slices that show off the layers and berry swirls, wipe your knife clean with a damp paper towel between each cut. This prevents the frosting and filling from smearing onto the next slice.
Storage Instructions: Store any leftover berry poke cake tightly covered in an airtight container or with plastic wrap in the refrigerator for up to 4 days. The flavors will continue to meld and develop, making it a delightful treat even on subsequent days.

More Delicious Summer Cake Recipes

No Bake Samoa Cake (icebox cake)

Lemon Icebox Cake

Carrot Cake Cheesecake

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A slice of berry poke cake on a dark plate, showing its layers.

Berry Poke Cake Recipe

This Berry Poke Cake has a soft tender vanilla cake, jammed with a sweet summer berry filling and topped with a lightly sweet whipped cream cheese frosting. No cake mix or Jello!

5 from 1 vote

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Course: cake, Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 40 minutes

Chilling Time: 2 hours

Servings: 12

Calories: 596kcal

Author: Leigh Harris

Ingredients

Vanilla Cake

2 1/4 cups All-purpose flour
1/2 tsp Baking soda
1 tsp Baking powder
1/2 tsp Kosher salt
3/4 cup Unsalted butter softened
1 cup Granulated sugar
2 large Eggs room temperature
1 tsp Vanilla extract
3/4 cup Whole buttermilk room temperature

Red Berry Filling

1 1/2 cups Diced strawberries divided
1 1/2 cups Raspberries divided
1/2 cup Granulated sugar more or less to taste
1 tbsp Lemon juice
1/4 cup Water
2 tbsp Cornstarch

Blueberry Filling

2 1/2 cups Blueberries divided
1/2 cup Granulated sugar
1 tbsp Lemon juice
1/4 cup Water
2 tbsp Cornstarch

Whipped Cream Cheese Frosting

1 1/2 cups Heavy cream cold
8 oz Cream cheese cold
3/4 cup Granulated sugar
1/4 tsp Kosher salt
1 tsp Vanilla extract

Instructions

Cake

Preheat the oven to 350ºF. Spray a 9×13 baking pan with nonstick baking spray.
In a medium bowl whisk the all-purpose flour, baking soda, baking powder, and kosher salt together. Set aside.

2 1/4 cups All-purpose flour, 1/2 tsp Baking soda, 1 tsp Baking powder, 1/2 tsp Kosher salt
In a large bowl cream together the butter and sugar until light and fluffy, 3-4 minutes. Add the vanilla. Add the eggs one at a time, and beat until well combined and fluffy.

3/4 cup Unsalted butter, 1 cup Granulated sugar, 1 tsp Vanilla extract, 2 large Eggs
Add the flour in thirds alternating with the buttermilk until just combined. Spread the cake batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

3/4 cup Whole buttermilk

Red Berry Filling

While the cake is baking prepare the red berry filling. In a medium saucepan combine 1 cup of strawberries, 1 cup of raspberries, lemon juice, water, sugar, and cornstarch. Bring to a boil, reduce heat, and simmer until the sauce starts to thicken but is still thin enough to pour about 3-5 minutes. Remove from the heat mash the berries and stir in the remaining 1/2 cup of strawberries and raspberries.

1 1/2 cups Diced strawberries, 1 1/2 cups Raspberries, 1/2 cup Granulated sugar, 1 tbsp Lemon juice, 1/4 cup Water, 2 tbsp Cornstarch

Blueberry Filling

In a medium saucepan combine 2 cups of blueberries, lemon juice, water, sugar, and cornstarch. Bring to a boil, reduce heat, and simmer until the sauce starts to thicken but is still thin enough to pour about 3-5 minutes. Remove from the heat mash the berries and stir in the remaining 1/2 cup of blueberries.

2 1/2 cups Blueberries, 1/2 cup Granulated sugar, 1 tbsp Lemon juice, 1/4 cup Water, 2 tbsp Cornstarch
When the cake is ready place it on a wire cooling rack to cool for 10 minutes. Use a straw or the end of a wooden spoon to poke holes about 1 inch apart in the warm cake. Alternate filling the holes with a strip of red fruit filling, then a strip of blue fruit filling carefully working the filling into the holes. (or alternate the fillings in each hole-red then blue)
Refrigerate uncovered until cold and the fillings have set up, about 1-2 hours or up to overnight.

Whipped Cream Cheese Frosting

Chill a large bowl in the freezer. Whip the heavy cream to stiff peaks. In another bowl, soften the cream cheese with a mixer, and add the sugar, salt, and vanilla extract. Beat until smooth and creamy. Make sure the sugar has dissolved.

1 1/2 cups Heavy cream, 8 oz Cream cheese, 3/4 cup Granulated sugar, 1/4 tsp Kosher salt, 1 tsp Vanilla extract
Fold the cream cheese mixture into the whipped cream, then use a mixer until it’s fully combined and fluffy. Spread the frosting over the cake evenly and refrigerate to set at least 1 hour.
Top with additional berries as desired.

Notes

Watch the berry sauces closely while cooking. You don’t want to thicken up so much you can’t spoon them into the holes of the cake.

If you prefer a smoother berry filling cook all the berries instead of reserving the 1/2 cup that is stirred in after mashing.

This cake can be made ahead and refrigerated for up to 24 hours.

Remove from the refrigerator at least 1 hour before serving to take the chill off of the vanilla cake. Otherwise, it will be quite cold and firm.

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