Fresh Summer Berry Poke Cake 

I think poke cakes are so tasty and delicious! I had a 4th of July event I needed a dessert for, and I wanted to do something that would be good chilled and incorporate all the fresh and delicious berries in my refrigerator. This was the perfect way to do that and it got eaten up!! No one even realized it was gluten free. 

Homemade whipped cream is one of the things that makes this cake so yummy in my opinion. It’s so easy to make and so much better than the kind you buy in a tub at the grocery store! However, if you are in a time crunch, the kind in the tub will be just fine. 🙂 

There is also a homemade vanilla cake in this recipe, but if you have a favorite boxed mix, that would work. 

Ingredients 

For the cake:

-2 1/2 cups gluten free 1:1 measure flour (I highly recommend King Arthur brand for this)

-1 tablespoon baking powder 

-1/2 teaspoon baking soda 

-1/2 teaspoon salt 

-1/2 cup light oil 

-1 cup white granulated sugar 

-3 eggs 

-1 1/2 tablespoons pure vanilla extract 

-1 cup full fat sour cream

-1/2 cup whole milk

For the drizzle: 

-1 14 oz can sweetened condensed milk 

-approximately 3/4 to 1 cup fruit puree (I did a mixture of half raspberries and half strawberries) 

For the whipped cream topping:

-2 cups heavy whipping cream 

-1/2 cup powdered sugar 

-1 teaspoon vanilla extract 

-fresh berries (I used a mixture of strawberries, blueberries, and raspberries) for topping 

Instructions 

For the cake:

1. Preheat oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan. 
2. Combine gluten free flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.  
3. In a large bowl add oil and granulated sugar. Use a stand mixer or hand mixer to combine. 
4. Add in eggs, vanilla extract, and sour cream. Mix to combine. 
5. Pour in milk and mix. 
6. Slowly add your dry ingredients to your wet ingredients until just combined. 
7. Let batter rest for 1 hour at room temperature. 
8. Pour batter in pan and bake for about 25 minutes. 
9. Remove from oven and let cool completely. 
10. Once cooled, use the end of a wooden spoon or spatula and poke holes about 2 inches apart throughout cake. 

For the drizzle: 

1. Use about 1 cup of fresh berries of choice and put in food processor. 
2. Process until the berries liquify. 
3. Fold in one can of sweetened condensed milk until combined. 
4. Pour over cooled cake making sure it goes down in all the holes. 

For the whipped topping:

1. Put your heavy whipping cream, powdered sugar, and vanilla in a cold bowl (preferably glass or metal bowl that has been chilled in the refrigerator for at least 30 minutes). 
2. Using a hand mixer or stand mixer with the whisk attachment, beat until stiff peaks form. 
3. Immediately top cake with this. 
4. Put the cake in the fridge for at least 2-4 hours to chill and let the flavors meld. 
5. Once ready to serve, top the cake with fresh berries. 
6. Serve and enjoy!!! 

The cooled cake with the holes poked

Once I poured the berry puree/sweetened condensed milk over the cake

Topped with the homemade whipped cream

Chilled overnight and topped with fresh berries!