Looking for something spectacular, yet quick and easy to make over the long weekend?
Then make this.
No baking involved. Promise.
I’m digging the no-bake part of this recipe since it has been hot and yucky outside. Who wants to mess with a hot oven?
It’s all about freshly whipped cream, slices of fresh peaches and strawberries, layered between sliced pound cake. So so good. And so so easy to put together – even better!
If you want to make this cake red, white, and blue, for the 4th of July, then swap out the peaches for fresh blueberries!
You just can’t go wrong with fresh berries.
Lately I’ve been feeling like my cat, Willy – sleepy, lazy, and just looking to cool off.
Ingredients – This recipe was partially adapted by Martha Stewart Magazine
One loaf of store bought butter pound cake
1 fresh and ripe peach, thinly sliced
2-4 fresh strawberries, thinly sliced
8 ounces of fresh whipping cream
2 tablespoons of powdered sugar
1/2 teaspoon pure vanilla extract (I’ve been loving this instead of regular vanilla extract lately – since I love vanilla bean specks in vanilla anything)
Slice your store bought pound cake, lengthwise, into three sections (pictured above). Place cake on top of a piece of plastic-wrap. Set aside. Slice fruit and have it ready and set aside.
Pour cold whipping cream into a standing mixing bowl and beat on a medium speed. Once it starts to whip up nicely, add powdered sugar and vanilla extract and continue beating until whipped cream forms nice stiff peaks. If you like things sweeter, you can add more powdered sugar to taste.
Spread a nice thick layer of cream onto the bottom layer of your cut pound cake. Then layer it with fresh peaches and strawberries. Top it with middle layer of pound cake and repeat. I slathered cream on the top and bottom of the pound cake to help hold fruit and cake together. And because I LOVE freshly whipped cream.
Wrap finished cake in plastic-wrap and place in the freezer for 30-45 minutes until set and firm. Slice and serve!