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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 minutes
Total Time10 minutes
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.
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  • 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