Store-bought Pound Cake Layered With Summer Berries And Whip

store bought pound cake layered with summer berries and whip display image  eb36564a
store bought pound cake layered with summer berries and whip display image eb36564a

Store-bought pound cake layered with summer berries and whipped cream make for a beautiful, celebratory dessert that you can pull off in record time!

Ingredients:

1 pint raspberries
1 tbsp orange liqueur (such as Grand Marnier) or fresh orange juice
2 cups whipping cream
2 tbsp organic evaporated cane juice (aka organic sugar)
1 16-oz container Greek lemon yogurt
5 1/2 oz pound cake, cut into 1/4- inch- thick slices
1 pint blueberries, rinsed and patted dry
2 pints strawberries, hulled and sliced

Directions:

1) In a small bowl, mash raspberries and orange liqueur with a fork. set aside. In a large mixing bowl, whip cream and cane juice until stiff peaks form. Gently fold yogurt into whipped cream. set aside.
2) Place one layer of cake in the bottom of a 2-quart trifle dish or glass bowl. (NOTE: you will need multiple cake slices to create a layer; breakup pieces as needed to fit.) Spoon one-half of raspberries mixture over cake, making sure to spoon around edges closest to the bowl. Sprinkle with one-half of blueberries. Spoon one-half of whipped cream over blueberries.

3) Place remaining cake in bowl over whipped cream mixture. Top with remaining raspberry mixture, one-half of strawberries and remaining one-half of whipped cream.
4) Arrange remaining blueberries in upper-left corner of trifle. Arrange remaining strawberries into horizontal lines to create stripes. serve immediately or cover and refrigerate for up to 5 hours. Serves 12

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