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 whipped cream make for a beautiful, celebratory dessert that you can pull off in record time!


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


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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