Berry Cream Torte

A 6-ingredient no-bake cake that comes together with a store-bought pound cake, vanilla whipped cream and fresh berries. Such a light and delicious summer dessert!

Prep Time 15

Total Time 15

Servings servings

Calories 129kcal

Author Sara

Ingredients

1 prepared pound cake
1 cup heavy whipping cream
¼ cup sugar
1 teaspoon vanilla
¼ cup raspberries
¼ cup chopped strawberries
Extra strawberries raspberries, and blueberries for garnish

Instructions

Cut pound cake horizontally.
Cut out the centers of each half, leaving a ½-inch rim around the edge. Set aside.
In a medium mixing bowl, beat heavy whipping cream, sugar, and vanilla for about 3 minutes or until peaks form.
Set aside 1 cup of mixture for frosting.
Add raspberries and chopped strawberries to the remaining cream.
Mix together.
Fill the centers of the pound cake with the fruit and cream mixture.
Place the top of the pound cake onto the bottom.
Using the remaining cream, frost the outside.
Garnish with additional berries.

Notes

If making this torte ahead of time, hold off on frosting the outside until the day you’re planning on eating it.
To store, place your torte in an airtight container and in the fridge for up to four days.
You can use either fresh berries or frozen berries for this recipe. However, I recommend garnishing the torte with fresh berries as it looks a bit better.

Nutrition