The best Berry and Pound Cake recipe

This is a great way to dress up a store bought staple with a summertime treat of fresh berries—and it makes an ideal fourth of July dessert! We suggest you this mixed berry and pound cake trifle on a sheet of wax paper placed in a French fry container for a fun and festive presentation.  

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Mixed berry and pound cake trifle

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Course

Dessert

Cuisine

American

Prep Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 pint strawberries quartered
• 1 pint raspberries
• 1 pint blueberries
• 2 tablespoons sugar
• ¼ cup chopped fresh mint
• 1 pint heavy cream
• 1 tablespoon confectioner’s sugar
• 1 teaspoon Vanilla Extract
• 1 prepared pound cake cut into 1 inch slices

Course Dessert Cuisine American Prep Time 10 minutes Servings people MetricUS Imperial Ingredients 1 pint strawberries quartered 1 pint raspberries 1 pint blueberries 2 tablespoons sugar ¼ cup chopped fresh mint 1 pint heavy cream 1 tablespoon confectioner’s sugar 1 teaspoon Vanilla Extract 1 prepared pound cake cut into 1 inch slices

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Instructions

1. Combine all berries with sugar and mint. Toss lightly to combine and set aside.
2. Whip the heavy cream with the confectioner’s sugar and vanilla. Set aside.
3. In dessert glasses, place a layer of berries on the bottom. Top with the cake, then the whipped cream. Place another layer of cake on top of the whipped cream and top with berries.

Recipe Notes

A delicious no-bake desserts with a red, white and blue theme, our mixed berry and pound cake trifle can be assembled in minutes.

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