Mixed Berry Poke Cake

Servings: 12

Total time: 2 Hours, Including chilling time

INGREDIENTS

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon Diamond Crystal® Baking Salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar, divided
2 large eggs
2 teaspoons pure vanilla extract, divided
½ cup whole milk
2 cups mixed berries, plus more for garnish
1 tablespoon lemon juice
½ cup water
2 tablespoons cornstarch
2 tablespoons water
1 ½ cups heavy whipping cream
2 tablespoons powdered sugar
Fresh mint leaves, for garnish

DIRECTIONS

Preheat your oven to 350°F. Grease and flour a 7x11-inch baking pan.
Whisk together flour, baking powder, and baking salt. Set aside.
Beat butter and 1 cup of sugar together in large bowl using an electric hand mixer until light and fluffy, about 5 minutes. While mixing, add eggs, one at a time, and 1 teaspoon of vanilla, beating well after each addition.
Add flour mixture alternately with milk and mix until just combined. Transfer batter evenly into prepared pan and bake until toothpick inserted in center comes out clean, about 20-25 minutes.
Remove cake from oven and let cool.
Meanwhile, combine berries, remaining sugar, lemon juice and water in small saucepan over medium heat. Cook, stirring occasionally, until berries break down and release their juices, about 5-7 minutes. Combine water and cornstarch until smooth paste forms. Add mixture to saucepan and cook until sauce is thickened, about 2-3 minutes. Remove from heat and let cool slightly.
Poke holes over entire surface of cake using wooden skewer. Pour berry mixture over cake, reserving about 1/2 cup, and spread out evenly allowing it to soak into each hole. Cover and transfer cake to refrigerator. Chill at least 1 hour.
Meanwhile, combine heavy cream, powdered sugar and remaining vanilla in large mixing bowl and beat using an electric mixer until stiff peaks form, about 3-4 minutes. Dollop whipped cream over cake and drizzle with reserved berry sauce. Garnish with fresh berries and mint leaves and serve!