Ingredients
- 1 pound cake or angel food cake, cubed
- 2 cups fresh strawberries, sliced
- 2 cups fresh blueberries
Instructions
- Cut the pound cake or angel food cake into small cubes.
- Place a layer of cake cubes in the bottom of a trifle dish or glass bowl.
- Spoon a layer of sliced strawberries and blueberries over the cake.
- Repeat layers of cake and berries until the dish is full, ending with berries on top.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Add whipped cream or vanilla pudding between layers for extra creaminess.
- Use lemon pound cake for a citrus twist.
- Replace strawberries with peaches for a seasonal variation.
- Mix raspberries into the berry layers for added flavor and color.
- Use gluten-free cake to make this dessert gluten-free.
- Prep Time: 15–20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
