red, white, and blue skillet pound cake dessert
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.
Servings: 4 servings
- 1 homemade or store bought butter pound cake such as Sara Lee, thawed
- 4 tablespoons butter divided
- 1 cup heavy whipping cream chilled
- 2 tablespoons sugar
- Dash of vanilla extract optional
- 2 cup strawberries hulled and quartered
- 1 cup blueberries
- Powdered sugar for dusting
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.
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The following nutritional information is an estimate.
Calories: 590kcal | Carbohydrates: 64g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 188mg | Sodium: 526mg | Potassium: 258mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1360IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 2mg