Fresh, juicy, sweet strawberries and blackberries layered with pound cake and whipped cream. A scrumptious, easy-to-put-together, perfect-for-summer dessert.
Recently, Martha Stewart did a segment on The Today Show about keeping your freezer well stocked with staples to create easy desserts when guests stop by. It sounded like fabulous advice to me. I definitely don’t want to be caught short handed without dessert.
Of course when she mentioned keeping frozen pound cake around for just such an emergency, I paid particular attention. I’ve had a love affair with frozen Sara Lee pound cake for years now.
When Mother’s Day rolled around, I wanted something scrumptious, but also super easy to make when our kids stopped by. These Berry Parfaits were a perfect choice. Serving them in pretty glasses makes them more fun to eat, and everyone made their own just the way they wanted it.
- 2 cups fresh strawberries hulled and sliced
- 1 cup blackberries
- ¼ cup agave syrup can substitute ¼ - ½ cup sugar
- 1 frozen pound cake thawed and cubed
- 1 cup whipping cream
- 3 tablespoon sugar or to taste
- ½ teaspoon vanilla extract
- In a large bowl, gently mix strawberries and black berries with agave syrup and set aside at room temperature while juices develop, at least 30 minutes.
- After 30 minutes, combine the whipping cream, sugar and vanilla extract. Whip with an electric mixer until soft peaks form.
- Use wine or parfait glasses and layer the berries with the cream and the pound cake.
More great berry desserts:
Blackberry Cheesecake Pots, Barbara Bakes
Red, White and Blue Chocolate Dipped Strawberries, Barbara Bakes
Lemon Ice Cream Sandwiches with Blueberry Swirl, Vintage Mixer
Blueberry Cobbler, Dragon’s Kitchen
How to Store Fresh Strawberries, Judy’s Kitchen
Berry Parfaits are my favorite!!!!! Now I think I’ll do some this week. Must go buy berries pronto!!
Becki's Whole Life
I think that is super advice and I agree about the Sara Lee pound cake. I like their cakes, too. I always have lots of frozen berries, too. This sounds yummy!
Berries are just showing up on my market and I am so in the mood! No freezer anything for me but I have been thinking of making a poundcake or genoise just for such a perfect summer dessert! Yours looks scrumptious!
great idea with a very fine presentation, congratulations Barbara. Good week, Daniela.
Lorraine @ Not Quite Nigella
Mum! I’m just like you 😀 How good is that Sara Lee pound cake? 😀 Xxx
Caralyn @ glutenfreehappytummy
wow what a gorgeous parfait!! i’d be proud to serve that at a dinner party — those colors are phenomenal! thanks for sharing! love your blog!
Easy, delicious AND pretty…that’s my kind of dessert!
O yum! Your parfaits are gorgeous! There’s no way a sarah lee pound cake would last long enough in my freezer to wait around for a special occasion… 🙂 I grew up eating that cake, its so good!
These parfaits are beautiful and look delicious! Such a great idea for a summery dessert. I also love the idea of keeping a frozen pound cake and other dessert items on hand for unexpected guests. I’ll have to pick one up!
What a beautiful parfait, Barb, and you’d never know it was so simple by looking at it. I’m excited because I have everything on hand to make it right now! BUT, will have to wait until tomorrow 🙂
I love EASY for summer days!
looks fabulous. Would love to eat this.
Rocky Mountain Woman
Awesome idea! I used to really pay attention to my pantry and freezer so I always had something to serve unexpected guests, but have gotten lazy lately.
Time to fix that!
CJ at Food Stories
Great idea … don’t want to be caught dessert-less 🙂
Carrie @ Bakeaholic Mama
Oh this looks super good! Great for those seasonal berries that will be ripe soon!
Erin @ Texanerin Baking
I’ve never made a pound cake and this looks like the perfect reason to make one! I haven’t had a parfait in ages. It looks nice and refreshing!