If you are on the look out for a super easy red white and blue layer cake, this Summer Berries and Cream Cake is for you! This simple dessert is light, comes together in five minutes, and is perfect for any Summer gathering or the Summer holidays. Layers of buttery pound cake, blueberry pie filling, whipped cream, and fresh juicy strawberries on top makes this a winner in my book!
Why I love this Summer Berries and Cream Cake
Every Summer I try to find some no bake red white and blue desserts to take to pool parties, or for the 4th of July if we have friends and family over. Generally most of the recipes I come by are way too time consuming for me (LOL). I was trying to think of something quick, simple, light, and something utilizing fresh berries. I love using canned pie filling is some desserts and have only used cherry pie filling and also strawberry.
My daughter Sofie loves blueberry pie so I thought maybe I can try using the blueberry pie filling. So here we are, Summer Berries and Cream Cake. Just four ingredients, no baking required, and layers of red white and blue. I made this in a 8×8 baking dish just for my small family of 4 but you can double up the recipe in a 9×13 for Summer parties.
Ingredients Needed for this Strawberry Blueberry Cake
- Store Bought Pound Cake– I chose the pound cake that is in the bakery section. I find that a little more buttery, soft, and flavorful. But you can 100% use the frozen Sarah Lee one of even make one.
- Canned Blueberry Pie Filling– I chose this filling as my blue layer but if you want you can change it to strawberry pie filling then just add fresh blueberries on top.
- Whipped Topping– 1 tub of whipped topping was perfect. I chose the extra creamy version.
- Fresh Strawberries– all you need is about 1 cup of slices strawberries for the top layer. If you want to get fancy you can put blueberries in the corner to make it look like the American Flag.
Watch me make this easy Summer Cake Below!
How to make this Blueberry Pound Cake With Strawberries step by step!
Step 1: Cut up the pound cake into cubes. Can break them up into smaller (2 inch) pieces after slicing. Place the pound cake into the bottom of an 8×8 baking dish. Then top with the canned blueberry pie filling. Spread it around to cover all of the cake.
Step 2: Spread the entire tub of whipped topping over the blueberry layer.
Step 3: Top with fresh sliced strawberries. If you want to make it look like the American Flag, add some blueberries to the left hand corner.
Step 4: Refrigerate until ready to serve. I say for at least 2 hours is perfect. Cut serve and enjoy!
Looking for more red white and blue food ideas?
Additions & Substitutions
Feel free to swap out the pie filling for strawberry or cherry if you want. Add some blueberries on top, sprinkles, etc. Want to make your one whipped cream? Even better!
Make sure to PIN IT!
Summer Berries and Cream Cake
Ingredients
- 1 10 oz. Pound Cake
- 1 10 oz. Can of Blueberry Pie Filling
- 1 8 oz. tub of Creamy Whipped Topped
- 1 cup sliced strawberries
Instructions
- Cut up the pound cake into about 2 inch cubes. Place the pound cake into the bottom of an 8×8 baking dish. Then top with the canned blueberry pie filling. Spread it around to cover all of the cake.
- Spread the entire tub of whipped topping over the blueberry layer.
- Top with fresh sliced strawberries. If you want to make it look like the American Flag, add some blueberries to the left hand corner.
- Refrigerate until ready to serve. I say for at least 2 hours is perfect. Cut serve and enjoy!
Video
