Red, White, and Blue Skillet Pound Cake Dessert is a simple, sweet treat to enjoy when the temps are heating up! Buttery pound cake pairs perfectly with the bright flavors of strawberries and blueberries. The homemade whipped cream can be prepped ahead of time and makes a perfectly sweet and cool topping.
Prep Time15 minutesmins
Cook Time5 minutesmins
Course: Dessert
Cuisine: Continental
Keyword: dessert, easy recipe, fruit dessert, no bake dessert, pound cake
1homemade or store bought butter pound cakesuch as Sara Lee, thawed
4tablespoonsbutterdivided
1cupheavy whipping creamchilled
2tablespoonssugar
Dash of vanilla extractoptional
2cupstrawberrieshulled and quartered
1cupblueberries
Powdered sugarfor dusting
Instructions
For the pound cake:
Cut pound cake into 8 slices. Heat a large skillet over medium heat. Melt 2 tablespoons butter in pan. When bubbly, add 4 slices of pound cake. Lightly toast each side, being careful not to burn the edges (about one minute per side). Repeat with remaining butter and pound cake slices. Set aside on a plate.
For the whipped cream:
Add heavy whipping cream and sugar to the bowl of an electric mixer. Whip on high until soft peaks form. Don’t over whip or you will end up with butter! Fold in a dash of vanilla if desired. Serve immediately or refrigerator for several hours. Re-whip if needed, being careful not to over do it.
Arrange 2 slices of pound cake on each of four plates. Top with ½ cup whipped cream, ½ cup quartered strawberries, and ¼ cup blueberries.
Dust with powdered sugar.
Notes
This post contains affiliate links.The following nutritional information is an estimate.