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Berry Poke Cake

Servings: 12 servings
Prep Time: 20 mins
Cook Time: 35 mins
Chill Time: 1 hr
Total Time: 1 hr 55 mins
This berry poke cake made completely from scratch is perfect for summer entertaining!
Berry Poke Cake made completely from scratch!
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  • 2 ¼ cup all-purpose flour (270 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , softened to room temperature (226 grams)
  • 1 ¾ cup granulated sugar (350 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cup buttermilk (310 ml)

Berry filling:

  • 1/2 cup finely chopped strawberries (80 grams)
  • 1/2 cup raspberries (60 grams)
  • 1/2 cup blueberries (85 grams)
  • 1/4 cup granulated sugar (50 grams)
  • Zest of 1 lemon
  • 1/4 cup water (60 ml)
  • 2 teaspoons cornstarch
  • Pinch of salt

Whipped cream topping:

  • 2 cups heavy whipping cream (500 ml)
  • 1/4 cup granulated sugar (50 grams)
  • 1 teaspoon vanilla extract


To make the cake:

  • Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
  • Whisk together the flour, baking soda, and salt in a bowl and set aside.
  • With a stand mixer fitted with the paddle attachment or hand-held mixer, beat the butter and sugar on high speed until light and creamy, 3 minutes. Scraped the bowl down as needed. Add the eggs one at a time, followed by vanilla.
  • Add the flour mixture in 3 additions, alternating with the buttermilk. Mix on low just until combined.
  • Pour cake batter into the prepared pan and bake until golden and center bounces back when touched gently, 30-35 minutes.

To make the filling:

  • While the cake is baking, make the fruit filling. Add the strawberries, raspberries, blueberries, sugar, lemon zest, water, cornstarch and salt in a small saucepan. Cook over medium heat until sugar is dissolved, berries have softened, and juices have just started to thicken, about 5 minutes. Remove from heat.
  • Use a wooden dowel or the end of a wooden spoon to poke holes about 1 inch apart all over the warm cake.
  • Spoon berry filling over the cake, encouraging it down the holes.
  • Cover with plastic wrap and chill completely in the fridge, 1-2 hours.

To make the topping:

  • With a stand mixer fitted with the whisk attachment or hand-held mixer, beat the whipping cream, sugar, and vanilla to medium peaks. Spread over the top of the cake.
  • Serve immediately or store in the fridge until ready to serve. Can be made up to 1 day ahead.
  • You can use fresh or frozen berries.


Calories: 541kcal, Carbohydrates: 60g, Protein: 5g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 125mg, Sodium: 243mg, Potassium: 125mg, Fiber: 1g, Sugar: 40g, Vitamin A: 1137IU, Vitamin C: 6mg, Calcium: 69mg, Iron: 1mg
Author: Annalise

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