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No-Bake Strawberry-Blueberry Dessert

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] AsianInAmericaBerryParfaitCUJune2015 When the weather outdoors is sunny and pleasant, I want to spend less time in the kitchen. But because our family loves sweets, I made this No-Bake Strawberry-Blueberry Dessert for the holiday weekend. It’s perfect for the 4th of July or anytime you need a ‘red-white and blue’ dessert.

Inspired by the Mango Refrigerator Cake from a previous blog post, I put together a berry version. What made this easy to make was that I used pre-baked loaf cakes. You can either bake a butter cake from scratch. Or else you can get a store-bought butter loaf cake and slice it. If you want to bake a butter loaf cake, here’s my past blog post.

You can do the same, too. Just stack them all up — butter cake slices, berries and cream. Layer, layer and repeat. So crank up the heat all summer long. Bring out the no-bake desserts. Even better, bring out the season’s best berries. Let’s party, folks!

AsianInAmericaBerryParfaitBerriesOnBoardJune2015

AsianInAmericaButterLoafCakeSlicedForBerryDessert

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No-Bake Strawberry-Blueberry Dessert

This easy No-Bake Strawberry-Blueberry Dessert is a perfect summer treat. Just in time for the 4th of July or any day you feel like a red-white-blue dessert, fill up a parfait glass with layers of butter cake slices, cream and berries. You can bake a classic butter cake like I did from a past blog post. Or use a store-bought butter cake.  Chill the layered dessert in the refrigerator for a few hours till it firms up. This Asian In America recipe. Serves 2 to 4.
Prep Time10 mins
Total Time10 mins
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: No Bake Strawberry Blueberry Dessert
Servings: 4 people
Calories: 236kcal
Author: Asian in America- Elizabeth Ann Quirino

Ingredients

  • 1 whole butter loaf cake about 8 inches long, sliced in 1/2 inch thick pieces (homemade or store-bought)
  • 2 cups fresh strawberries washed, hulled, sliced in halves
  • 2 cups blueberries fresh or frozen
  • 2 cups fresh raspberries
  • 2 to 3 cups whipped cream
  • 2 cans (7.6 Fl. Oz. or 225 ml per can) Nestle's cream or use chilled heavy cream
  • 1 cup granulated sugar
  • for garnish: whipped cream

Instructions

  • Bake a classic butter cake like this from a past blog post (use search box for recipe archives). Or buy a store-bought butter loaf cake. Cut the cake in equal slices. If needed, cut the slice again to fit the parfait glasses (each glass should be about 8 oz.).
  • Separately, in a medium-sized bowl, whip together the whipped cream (from the carton), the Nestle’s table cream (or heavy cream). Add the granulated sugar.
  • In each parfait glass layer the dessert this way: slice of butter cake, strawberries, blueberries, raspberries, 2 to 3 tablespoons of cream mixture. Repeat layers.
  • On the top, spritz a dollop of whipped cream (from the spray canister) for each parfait glass. Serve right away while cream is intact and dessert is still chilled.
  • Cook’s comments: Berries are seasonal. This is a forgiving recipe and is very versatile. Feel free to substitute with any fresh fruit in season.
  • Ingredient tip: I used Nestle's cream which is a canned table cream most Filipinos are familiar with. We grew up with this type of cream in the Philippines. It is available in Asia and Australia. Here in America, one finds it at Asian groceries or from online sources. Feel free to substitute chilled heavy cream if preferred.
  • Recipe tip: You can prepare this dessert ahead by layering the cake slices, heavy cream mixture and berries. Cover with plastic wrap on top and chill in the refrigerator. Spray the whipped cream at the last minute just before serving.
  • Hello, Friends! Do not plagiarize or lift my recipes and photos without permission. All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website, videos, TV programs, cookbooks, media content  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
  • Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 61g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 57mg | Fiber: 2g | Sugar: 57g | Vitamin A: 40IU | Vitamin C: 7.2mg | Calcium: 4mg | Iron: 0.2mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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