Perfect Red White and Blue Berry Trifle Parfaits
A quick and easy no-bake dessert featuring layers of pound cake, fresh strawberries, blueberries, and whipped cream, perfect for celebrations and holidays.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 cups pound cake, cut into 1-inch cubes
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries, washed and dried
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
Instructions
- Cube the pound cake into 1-inch cubes and set aside.
- Hull and slice the strawberries; rinse and pat dry the blueberries.
- Chill a metal mixing bowl and beaters for 10 minutes. Pour cold heavy whipping cream into the bowl, add powdered sugar and vanilla extract, then whip on medium-high speed until soft peaks form. Fold in lemon zest if using.
- In clear cups, layer 2 tablespoons of pound cake cubes, a spoonful of whipped cream, a layer of strawberries, more whipped cream, a layer of blueberries, and finish with a dollop of whipped cream on top. Repeat layers if desired.
Notes
Chill the mixing bowl and beaters before whipping cream for best results. Pat berries dry to avoid sogginess. Assemble parfaits up to 4 hours ahead and refrigerate; add fresh whipped cream just before serving. Substitute pound cake with angel food cake or gluten-free cake for dietary needs. Use coconut cream for a dairy-free version.
Nutrition
- Serving Size: About 1 cup per parf
- Calories: 275
- Sugar: 18
- Sodium: 150
- Fat: 16.5
- Saturated Fat: 11
- Carbohydrates: 27.5
- Fiber: 2.5
- Protein: 3.5
Keywords: red white and blue parfait, berry trifle, no bake dessert, patriotic dessert, easy parfait recipe, pound cake dessert, whipped cream dessert