Red, White & Blue Berry Dessert
Published: Friday, July 3, 2026
2 (3 oz.) pkgs. strawberry gelatin
2 c. boiling water, divided
24 oz. strawberries, hulled and thinly sliced, plus more for decorating
2 (3 oz.) pkgs. blueberry gelatin
16 oz. blueberries (about 3 c.), plus more for decorating
3 c. heavy cream
2 c. powdered sugar
8 oz. cream cheese, at room temperature
2 tsp. vanilla extract
16 oz. pound cake loaf
In a medium bowl, stir together the strawberry gelatin and 1 cup of the boiling water until the gelatin is dissolved, about 2 minutes. Mix in 1 cup ice water, then stir in the strawberries.
In a second medium bowl, stir together the blueberry gelatin and remaining 1 cup boiling water until the gelatin is dissolved, about 2 minutes. Mix in 1 cup ice water, then stir in the blueberries. Refrigerate both bowls of gelatin until softly set but still spoonable, 35-45 minutes.
In the bowl of a stand mixer beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl.
To the same bowl used for heavy cream (no need to wipe it clean), add the cream cheese and vanilla. Beat on medium-high speed until light, fluffy and smooth, about 2 minutes. Remove bowl from mixer and mix in 1 cup of the whipped cream with a rubber spatula, then gently fold in the remaining whipped cream.
Thinly slice the pound cake into 24 slices (about 1/3" thick). Arrange 12 slices in a single layer in the bottom of a 9x13 baking dish. Spoon strawberry mixture over the cake and spread to cover. Dollop half of the cream cheese mixture over the top and carefully spread to cover.
Arrange the remaining 12 pieces of cake over the cream cheese mixture. Spoon the blueberry gelatin mixture over the cake slices and spread to cover. Finish with the remaining cream cheese mixture. Decorate the top with sliced strawberries and blueberries. Refrigerate for at least 4 hours, ideally overnight. —12 servings.
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