Stars & Stripes Pound Cake
Festive, fresh, and flavorful! Make your Fourth of July celebrations even more memorable with this red, white, and blue dessert.
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ingredients
- 1 11 oz pound cake I used Sara Lee, sliced into 1/2 inch sliced
- 6 oz package fresh raspberries
- 1 pint package fresh blueberries
Whipped Cream
- 1 cup heavy cream
- 2 Tbsp sugar
- 1 Tbsp fresh lemon juice
instructions
- Grill the slices of pound cake on a hot charcoal grill or grill pan, about 2 minutes per side. Remove from grill and set aside.
- While the pound cake is grilling, make the whipped cream. Add heavy cream, sugar, and lemon juice to the bowl of an electric stand mixer. Beat on medium-high until the mixture is fluffy and forms soft peaks.
- Add two slices of pound cake to each plate. Top with the fresh whipped cream, raspberries, and blueberries. Serve immediately.