An easy, no-bake, and perfectly portioned Berries & Cream Trifle, ideal for a patriotic dessert. This recipe features pound cake, whipped cream, and fresh berries, assembled quickly without turning on the oven.
Slice the pound cake into 1-inch thick pieces. Arrange the sliced pound cake in a glass dish. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla together until stiff peaks form. Pipe the whipped cream atop the cake using a small star piping tip. Finally, top with fresh blueberries and halved/sliced strawberries. Enjoy!
