Description
A vibrant and layered dessert featuring cake, cream, and fresh berries, perfect for summer gatherings and celebrations.
Ingredients
- 1 store-bought pound cake or angel food cake, cut into 1-inch cubes
- 2 cups strawberries, sliced
- 2 cups blueberries
- 2 cups raspberries
- 3 cups whipped cream or whipped topping
- 1/2 cup sugar (optional, for macerating fruit)
- 1 teaspoon vanilla extract
- Fresh mint leaves for top (optional)
Instructions
- Wash all berries and pat them dry.
- If you like sweet fruit, mix strawberries and raspberries with sugar and let sit for 10 minutes.
- Mix whipped cream with vanilla in a bowl.
- Place a layer of cake cubes in the bottom of a large glass bowl.
- Spread a layer of whipped cream over the cake.
- Add a layer of raspberries on one side and strawberries next to them.
- Add another layer of cake, more cream, then a full layer of blueberries on top.
- Repeat layers if your bowl is deep.
- Finish with a top layer of whipped cream and a neat row of blueberries and raspberries.
- Chill for at least 120 minutes so the cake soaks up the cream.
Notes
For best results, use ripe berries and layer gently to maintain neat lines. Chill well to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American