Ingredients:

  • 1 pint (450g) fresh strawberries, hulled and sliced
  • 1 pint (450g) fresh blueberries
  • 1 tablespoon (15ml) granulated sugar
  • 1 teaspoon (5ml) lemon juice
  • 1 (10.75 ounce/305g) store-bought pound cake, cut into 1-inch cubes
  • 2 cups (473ml) heavy whipping cream
  • 2 tablespoons (30ml) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • Optional: Red and blue sprinkles for garnish

Instructions:

  1. Gently combine strawberries, blueberries, granulated sugar, and lemon juice in a bowl. Set aside to macerate while you prepare the whipped cream.
  2. In a chilled bowl, beat heavy cream with an electric mixer or whisk until soft peaks form. Gradually add powdered sugar and vanilla extract and continue beating until stiff peaks form. Be careful not to overwhip.
  3. In each glass, layer the ingredients in the following order: pound cake cubes, berry mixture, whipped cream. Repeat layers, finishing with a layer of whipped cream.
  4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This is optional, but recommended for the best flavor.
  5. Before serving, garnish with red and blue sprinkles (if desired).