Summer Pound Cake Parfaits

Summer Pound Cake Parfaits


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Nothing is better than fresh fruit parfaits on as a summertime dessert. This is jam-packed with fresh fruit and preserves which takes away some of the guilt that can come with something so sweet.

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Chicago, IL

Time needed

60 min preparation + 15 min cooking

Serving Size / Yield

5 servings


  • 1 pound cake, cubed
  • 1 cups of lemon curd
  • 2 cups of blackberry preserves
  • 1 cup of strawberry preserves
  • Whipped cream, to serve
  • Fresh strawberries and raspberries, to garnish
  • Fresh mint, to garnish

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In a large bowl, add the cubed pound cake and cover with 2 cups of blackberry preserves. Cover and refrigerate for at least 1 hour, or until the preserves have absorbed into the pound cake. To create the parfait cup, first, add a layer of pound cake then top with about two tablespoons of lemon curd. Then, add another two tablespoons of strawberry preserves. Finally, top everything off with some whipped cream and a few pieces of fresh fruit and mint. Serve and enjoy! 

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