Pound Cake and Berry Parfait

Chow on 07.27.11
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Images courtesy Jaden Hair

In the midst of the summer heat, turning on the oven to bake a dessert is the last thing I want to do. Why turn my kitchen into a raging sauna if I don’t have to? I normally rely on store-bought desserts, but the problem is that they just look, well, generic.

The solution? A little mix of store-bought, fresh fruit and pretty wine glasses to create a no-fuss and, more importantly, no-hot kitchen dessert. My assistants, Joanne and Adam of Inspired Taste, made the magic happen with this Pound Cake and Berry Parfait.

They’ve cut ready-made pound cake cut into neat little cubes layered between dreamy whipped cream, crunchy crushed gingersnap cookies and bright summer fruit. Make these ahead of time (up to 2 hours before serving; any longer and the pound cake will become soggy), and store them in the refrigerator until you’re ready to savor the sweet.

Pound Cake and Berry Parfait
by Inspired Taste

Serves 4

1 ½ cups strawberries and blueberries
1 tablespoon granulated sugar
½ loaf pound cake
8 ginger snaps
1 cup cold whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups vanilla pudding

Slice the strawberries and place in a large bowl. Sprinkle with the granulated sugar, stir and leave for 20 minutes.

In the meantime, dice the pound cake into ¼-inch cubes and crush the ginger snaps.

Make the whipped cream. In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the whipping cream, powdered sugar and vanilla extract just until soft peaks form.

Assemble the parfaits by layering the vanilla pudding, pound cake, berries, cream and ginger snaps. Finish the parfait by topping with additional whipped cream and garnish with a few blueberries.

Other Berry Good Recipes
Berry Citrus Trifle With Vanilla Cream : Parentables
Summer Mixed Berry Biscuits With Whipped Cream Sandwiches : Parentables
Strawberry Almond Cream Tart