This LEMON BERRY POKE CAKE is fantastic for summer. White cake, lemon curd and fresh berries it’s not only delicious but gorgeous on your dinner table.
I love simple, yet stunning desserts that add a bit of color and of course deliciousness to your table. During the summer months I tend to lean towards berry everything, because berries are typically cheaper during this time or year and well our family just loves berries!
I love poke cakes because of how moist they are. And because berries and lemon are such a great pairing, I decided to make a poke cake filled with lemon curd.
Lemon Curd may seem like it is hard to make, but it really is simpler than you think. And paired with a white cake – WOW! You could really top the berries on this cake however you want. My daughters thought that making the berries in their own lines, instead of mixing them up would make this cake look more patriotic and it does. While we didn’t have this cake this year for the 4th of July, as we were in FL on vacation at Universal Studios. I can tell you this will be a must make next year.
If you are not liking the idea of making lemon curd on your own, then make lemon pudding and just fill the poked holes with that, it will taste amazing but trust me try the lemon curd, you’ve got this.
Cheers to great cakes, berries being on sale and celebrating the warm summer months. XOXO San
Don’t forget to pin this LEMON BERRY POKE CAKE to your favorite Pinterest board for later!
Lemon Berry Poke Cake Re
- 1 white cake mix prepared according to package directions
- Lemon Curd
- 3/4 cup fresh lemon juice
- 3/4 cup sugar
- 1/2 cup butter
- 1 tablespoon lemon zest
- 3 large eggs
- 1 container Cool Whip
- 2 cups strawberry slices
- 2 x 4 ounce containers blueberries
- 2 x 4ounce containers raspberries
- Bake cake according to package directions and allow to completely cool once baked.
- Once cooled make lemon curd and wash all of the berries.
- Lemon Curd
- In a saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk or spoon. When the first bubble appears you know you need to cook for another 6-7 minutes. Constantly stir to make sure it does not cook to the bottom.
- Cool curd and then poke holes into your cake. Pour the curd into the holes evenly, then top with Cool Whip. Cover and place in refrigerator for 2-3 hours.
- Right before serving top with berries and enjoy!