Hearty Berry Sundae Bowls with Pound Cake
Frozen strawberries and raspberries simmered into a thickened sauce, served over vanilla frozen yogurt with toasted pound cake hearts and whipped topping. Berries need no thawing before cooking. Pound cake is cut into heart shapes, toasted until golden, then layered into individual bowls for an easy homemade dessert.
Ingredients
Instructions
- 1
Combine frozen strawberries, frozen raspberries, 1/4 cup water, and sugar in a medium saucepan over medium-low heat.
- 2
Bring to a boil and simmer 8 to 10 minutes, stirring occasionally, until berries have softened.
- 3
Whisk cornstarch and 2 tablespoons water together in a small bowl.
- 4
Slowly whisk cornstarch mixture into berry mixture and simmer 2 to 3 minutes until sauce thickens.
- 5
Let sauce cool.
- 6
Preheat oven to 375 degrees F.
- 7
Cut 4 slices of pound cake, each 3/4 inch thick.
- 8
Using a small heart-shaped cookie cutter, cut 2 hearts from each slice, or cut hearts freehand with a paring knife.
- 9
Place pound cake hearts on a baking sheet and toast 5 minutes until golden.
- 10
Place a scoop of frozen yogurt into each of 4 serving bowls.
- 11
Top with berry sauce, a couple of pound cake hearts, and a dollop of whipped topping.
- 12
Refrigerate leftover berry sauce.
Tips
Frozen berries can be used directly without thawing before cooking.
Wrap and freeze leftover pound cake for future use.
Good to Know
Berry sauce refrigerated in covered container up to 3 days. Leftover pound cake wrapped and frozen.
Berry sauce can be prepared up to 1 day in advance and chilled. Pound cake hearts can be toasted ahead and stored at room temperature for up to 2 hours.
Serve immediately after assembly. Bowls can be chilled before serving if preferred.
Common Mistakes
Do not skip whisking cornstarch slurry slowly into berry mixture to avoid lumps in sauce.
Do not toast pound cake hearts longer than 5 minutes to avoid over-browning.