Fruit and Pound Cake Parfaits

This recipe is incredibly delicious! Oh my! The flavor is so good and satisfying. The calories are a bit high but this recipe is well worth it. This makes a great summer holiday recipe that you can serve to a big group or to a small family.

It’s easy and something you can make up in advance. You just need to cut up the cake and put it in a zip back and seal it up and place in the refrigerator. The cream and the fruit can be made up ahead too. You only need to cover it up and refrigerate.

When it’s time to serve it up you can make it in a matter of minutes. Use clear plastic cups for easy clean up!


  • 1-1/2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1/2 teaspoon almond extract, optional
  • 6 cups cubed store-bought pound cake
  • ½ cup raspberries
  • ½ cup blueberries
  • ½ cup strawberries sliced
  • 1 pint pitted black cherries
  • 1/4 cup sugar


  1. To a bowl add fruit and sugar and stir. Cover and allow to set in for several hours or until sugar melts. Stir every half hour or so.
  2. Combine cream, sugar and almond extract in a bowl. With an electric mixer, beat until soft peaks form.
  3. Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some fruit mixture. Continue alternating layers of cake, cream and fruit until you have used it all up. Serve immediately!

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