Red, White, and Blue Berry Dessert
It's perfect for the Fourth of July, or any summer gathering!
By Sarah Holden
Jump to recipe
Yields:
12 serving(s)
Prep Time:
45 mins
Total Time:
5 hrs 40 mins
This red, white, and blue berry dessert is guaranteed to set off fireworks at your next summer party! Bursting with juicy berries layered with fluffy cream and pound cake, it’s an easy no-bake treat you can make ahead and take anywhere.
Think of this dessert as part strawberry shortcake, part nostalgic Jell-O salad. Fresh strawberries and blueberries are folded into colorful red and blue gelatin, then layered with creamy whipped cream cheese and slices of buttery pound cake. Once chilled, it slices beautifully to reveal picture-perfect patriotic stripes. It’s one of the best Memorial Day desserts, Fourth of July treats, or red, white, and blue sweets for any summer celebration!
Can you substitute the berries for different fruit?
Absolutely! Switching up the fruit is a great way to customize the dessert for different holidays and occasions. Feel free to swap in other berries or fruits like raspberries, sliced grapes, or diced peaches. Just be sure to use a gelatin flavor that complements your chosen fruit.
Can you use frozen berries?
This recipe works best with fresh berries. Frozen strawberries tend to release too much liquid, and frozen blueberries often have tougher skins, which can make slicing the cake more difficult.
What is the best type of pound cake to use?
Almost any kind of pound cake works with this recipe. Frozen pound cake, supermarket bakery pound cake, or homemade pound cake all make a delicious base, so long as it is thinly sliced.
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Ingredients
- 2
(3-ounce) packages strawberry gelatin
- 2 cups
boiling water
- 24 oz.
strawberries, hulled and thinly sliced, plus more for decorating
- 2
(3-ounce) packages blueberry gelatin
- 16 oz.
blueberries (about 3 cups), plus more for decorating
- 3 cups
heavy cream
- 2 cups
powdered sugar
- 1
(8-ounce) package cream cheese, at room temperature
- 2 tsp.
vanilla extract
- 1
(16-ounce) pound cake loaf
Directions
- Step 1In a medium bowl, stir together the strawberry gelatin and 1 cup of the boiling water, scraping down the sides of the bowl as needed, until the gelatin is dissolved, about 2 minutes. Mix in 1 cup ice water, then stir in the strawberries.
- Step 2In a second medium bowl, stir together the blueberry gelatin and remaining 1 cup boiling water, scraping down the sides of the bowl as needed, until the gelatin is dissolved, about 2 minutes. Mix in 1 cup ice water, then stir in the blueberries.
- Step 3Refrigerate both bowls of gelatin until softly set but still spoonable, 35 to 45 minutes.
- Step 4In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl.
- Step 5Fit the mixer with the paddle attachment and add the cream cheese and vanilla to the bowl (no need to wipe it clean). Beat on medium-high speed until light, fluffy, and smooth, about 2 minutes. Remove the bowl from the mixer and mix in 1 cup of the whipped cream with a rubber spatula, then gently fold in the remaining whipped cream.
- Step 6Thinly slice the pound cake into 24 slices (about 1/3-inch thick). Arrange 12 slices in a single layer in the bottom of a 9-by-13-inch baking dish.
- Step 7Spoon the strawberry gelatin mixture over the cake and spread to cover. Dollop half of the cream cheese mixture over the top and carefully spread to cover. Arrange the remaining 12 pieces of cake over the cream cheese mixture. Spoon the blueberry gelatin mixture over the cake slices and spread to cover. Finish with the remaining cream cheese mixture. Decorate the top with sliced strawberries and blueberries. Refrigerate for at least 4 hours and ideally overnight.
Tip: This red, white, and blue berry dessert will keep in the refrigerator, covered, for up to 3 days.
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