Yields:
12 serving(s)
Prep Time:
45 mins
Total Time:
5 hrs 40 mins
This red, white, and blue berry dessert is guaranteed to set off fireworks at your next summer party! Bursting with juicy berries layered with fluffy cream and pound cake, it’s an easy no-bake treat you can make ahead and take anywhere.
Think of this dessert as part strawberry shortcake, part nostalgic Jell-O salad. Fresh strawberries and blueberries are folded into colorful red and blue gelatin, then layered with creamy whipped cream cheese and slices of buttery pound cake. Once chilled, it slices beautifully to reveal picture-perfect patriotic stripes. It’s one of the best Memorial Day desserts, Fourth of July treats, or red, white, and blue sweets for any summer celebration!
Can you substitute the berries for different fruit?
Absolutely! Switching up the fruit is a great way to customize the dessert for different holidays and occasions. Feel free to swap in other berries or fruits like raspberries, sliced grapes, or diced peaches. Just be sure to use a gelatin flavor that complements your chosen fruit.
Can you use frozen berries?
This recipe works best with fresh berries. Frozen strawberries tend to release too much liquid, and frozen blueberries often have tougher skins, which can make slicing the cake more difficult.
What is the best type of pound cake to use?
Almost any kind of pound cake works with this recipe. Frozen pound cake, supermarket bakery pound cake, or homemade pound cake all make a delicious base, so long as it is thinly sliced.
Ingredients
- 2
(3-ounce) packages strawberry gelatin
- 2 cups
boiling water
- 24 oz.
strawberries, hulled and thinly sliced, plus more for decorating
- 2
(3-ounce) packages blueberry gelatin
- 16 oz.
blueberries (about 3 cups), plus more for decorating
- 3 cups
heavy cream
- 2 cups
powdered sugar
- 1
(8-ounce) package cream cheese, at room temperature
- 2 tsp.
vanilla extract
- 1
(16-ounce) pound cake loaf