strawberry banana pound cake parfait;
This strawberry banana pound cake parfait was born from a case of “gotta-use-up-those-leftovers”. I had poundcake left over from my reverse strawberry shortcake. I couldn’t very well let it go to waste! And I had some leftover fruit that was going to go bad. So what better way to make some delicious noms, than to layer everything in a beautiful, light, and refreshing pound cake parfait?
If you want to make a light, delicious, fluffy homemade pound cake, then I got you covered with the help of Leigh Ann and her small batch, big taste! You’ll need a mini loaf pan, but homemade pound cake is light and delicious. But when I crave a quick, easy, no-bake dessert, I skip the homemade pound cake and just grab one from the store.
When I crave a quick, easy, no-bake dessert, I skip the homemade pound cake and just grab one from the store.
secret to success
Honestly, grabbing one from the store is usually my go-to move. Homemade pound cake is so delicious and buttery, but when I want this parfait, I just don’t always want to wait 35-40 minutes for it to bake!
You can never go wrong with a no-bake recipe, that’s what I always say. Once you have procured your poundcake (storebought or homemade), make sure your next step is the pudding. You’ll need to set aside a little time for it to set up in the fridge. While it’s cooling, you can work on the rest of the ingredients for the pound cake parfait.
Once you have procured your poundcake (storebought or homemade), make sure your next step is the pudding. Use your favorite flavor!
secret to success
Use your favorite flavor of pudding. I’ve used both vanilla and chocolate pudding in this pound cake parfait, and I love both of them. It really depends on my mood which I prefer. I find I reach for vanilla more in the summer because it feels light and refreshing. But when I’m craving chocolate, the chocolate fudge flavor can’t be beat. You could even try a more daring flavor like pistachio or butterscotch if you prefer!
Make sure to slice your strawberries and bananas evenly. The parfait is definitely best when you balance the bananas and strawberries, so keeping your slices even helps have the perfect ratio. Strawberry banana is just such a classic flavor, you can’t go wrong.
You can even up the ante and make this pound cake parfait healthful with a few easy swaps!
secret to success
I love that together, all the ingredients come together to make a filling dessert. You can even up the ante and make this pound cake parfait healthful by using a low-sugar pudding mix and using angel food cake instead of pound cake. Use greek yogurt instead of whipped cream. It’s denser, but packed with protein and still complements all the flavors in this pound cake parfait!
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other no-bake desserts? Look no further!
- One of my favorite no-bake desserts is this homemade eclair cake. Layers of graham crackers, pudding, and the perfect chocolate icing make this overnight cake a delicious treat!
- Gingerbread truffles only require four ingredients and are packed full of all the warm and snuggly flavors you love during the cold-weather holidays!
- For a quick appetizer or perfect salsa topping to weeknight tacos, make this poblano pineapple salsa. A perfect blend of sweet and tart pineapple, with refreshing herbs and tomatoes, and a subtle heat from poblanos.
strawberry banana poundcake parfait;
Equipment
- 1 mini loaf pan (optional, if making the mini pound cake)
Ingredients
mini pound cake*;
- ¼ cup butter room temperature
- ¾ cup sugar
- 1 egg
- ½ tsp vanilla (or sub almond extract for a more delicate flavor)
- ¾ cup flour
- 1 pinch salt
- ¼ tsp baking powder
- ¼ cup milk (or sub full-fat cream or buttermilk)
pound cake parfait;
- 1 3.5 oz package instant pudding mix (vanilla, chocolate, or flavor of choice)
- 2 cups cold milk
- 4 slices pound cake
- 8-10 strawberries sliced
- 1 banana sliced
- whipped cream (optional, for topping)
Instructions
mini pound cake;
- *Optional: skip the homemade pound cake and buy storebought for a quick, easy no-bake dessert!
- Butter a mini loaf pan and preheat the oven to 350°F.
- In a bowl combine ¼ cup butter, ¾ cup sugar, and 1 egg and beat until fluffy.
- Add in flour, salt, baking powder, and milk and mix until just combined. Be sure not to overmix to keep the cake tender.
- Pour into prepared pan and bake 35-40 minutes or until golden brown and a toothpick comes out clean in the center of the loaf. Remove from the loaf pan and cool before proceeding with the parfait.
pound cake parfait;
- Prepare pudding mix according to package directions. Mix together 2 cups cold milk with the pudding powder mix and refrigerate until set.
- While pudding is cooling, slice the pound cake into 1" thick slices. If you have a vertical toaster, toast the slices before cutting into cubes. If you have a toaster oven, cut into evenly-sized cubes and spread on the baking sheet. Toast for 3-4 minutes at 400°F or until lightly golden.
- Slice the bananas. Hull the strawberries and slice as well.
- In a ramekin, glass dish, or tall glass (like a champagne flute) create each layer. Start with toasted pound cake, add bananas and strawberries, then spoon pudding over top. Repeat layers until the top of your dish.
- Top with whipped cream and serve immediately.
