If you are looking for a dessert that is so simple and effortless it practically makes itself, let me know when you find it.
All kidding aside, this dessert is super fast and easy and delicious so if you aren’t exactly Betty Baker, whip this together then stand back and listen to the ohhs and ahhs as your guests like their plates clean and ask for more!
Start with a pre-made pound cake (I used Sara Lee’s frozen pound cake). Slice into about quarter to half-inch slices – depending on if you want hearty or more delicate slices.
Wash raspberries and stir in a spoon or two of sugar. Set aside and let the sugar work its magic on the raspberries while you rinse the blueberries.
I used freshly whipped cream, but you can also use frozen whipped topping if you aren’t into beating defenseless cream into a frothy pile of deliciousness.
Put the cake in a fun serving bowl or platter. I just picked up this blue beauty (and the little blue bowl) last week at Sur la Table – one of my new favorite stores. I kept wandering around in there so long Captain Cavedweller finally agreed to come back and pick my drooling self up half an hour later. It was a good thing he came when he did or I’m not sure I could have restrained myself from buying approximately 37 more things that I really, really wanted. But I had to have these! Had to!
Use red, white and blue dishes for your berries and whipped cream. It looks fun and festive without being a lot of work!
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