Description
This elegant dessert transforms a classic American poke cake into a gourmet summer treat by using artisanal fruit coulis made from fresh strawberries, raspberries, and blueberries. The light, airy sponge is perfectly complemented by a rich whipped cream cheese topping and vibrant seasonal berries.
Ingredients
- 1 box white cake mix (plus ingredients required by package)
- 1 cup fresh strawberries, diced
- 1 cup fresh raspberries
- 1.5 cups fresh blueberries
- 4 teaspoons powdered gelatin, divided
- 4 tablespoons cold water, divided
- 1/2 cup granulated sugar, divided
- 2 tablespoons lemon juice, divided
- 8 ounces cream cheese, room temperature
- 2 cups heavy whipping cream, ice cold
- 1 cup powdered sugar, divided
- 1 teaspoon vanilla extract
Instructions
- Bake the white cake in a 9×13-inch pan according to package instructions, then immediately poke holes every inch using the handle of a wooden spoon and allow to cool completely.
- Bloom the gelatin by dissolving 2 teaspoons of powder into 2 tablespoons of water in two separate small bowls.
- Simmer the strawberries, raspberries, half the sugar, and half the lemon juice in a saucepan for 8 minutes; mash the fruit, stir in one portion of bloomed gelatin until melted, and let cool.
- In a separate saucepan, simmer the blueberries with the remaining sugar and lemon juice until soft; mash slightly, stir in the second portion of gelatin until dissolved, and let cool.
- Spoon the thickened berry sauces into the holes of the cooled cake, alternating colors for a vibrant look, then spread any remaining sauce over the top and chill until set.
- Beat the softened cream cheese with 1/2 cup powdered sugar until smooth; in a chilled bowl, whip the heavy cream, vanilla, and remaining powdered sugar to firm peaks.
- Gently fold half of the whipped cream into the cream cheese mixture, spread it over the cake, and use a piping bag with a star tip to decorate with the remaining cream and fresh berries.
Notes
For the cleanest slices, dip your knife in hot water and wipe it dry between every cut to prevent the berry filling from streaking the white cream topping. It is essential to let the fruit sauces cool until they reach a jam-like consistency before filling the cake, as hot sauce will soak too deeply into the sponge and cause it to become overly soft. If you prefer a more tart flavor profile, you can slightly increase the lemon juice in the blueberry coulis.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American