This Raspberry Sorbet Layer Cake is the perfect dessert to make for any of the American holidays such as Memorial day, 4th of July, or labor day weekend. It is the perfect summer cake dessert.
This recipe is truly so easy to make. Just scroll down and take a look at the ingredients. I mean this recipe would have been perfect in my cookbook The Quick Six Fix. I’ll put it in the next book for sure!
Now, I absolutely love pound cake. My good friend Jason is from Alabama and he makes one all the time and gives me half of it. I love it with some fresh strawberries and cream. It is that simple. I remember looking t the cake a few years ago and was like, OMG I can totally later this with ice cream and bring it to my friend’s 4th July party.
What is so great about this simple recipe is that you can use any ice cream and fruits that you like. You can grab your favorite pound cake from the freezer section at the grocery store and just layer it up with your favorite toppings and ice cream.
Some variations:
- strawberries and chocolate chips
- Oreo cookie ice cream, cookies and fresh cream
- Bananas ice cream, bananas, cream and walnuts
Tips on the layering
- Use a serrated knife to cut into the cake to get 4 pieces. You can always do it with 3 pieces too
- A good sorbet or ice cream, I use talenti raspberry sorbet for this recipe
- Fresh fruit to garnish
- Fresh whipped cream. Do not use a can of whipped cream unless you plan to eat it straight away.
So, ok guys! If you make this Raspberry Sorbet Layer Cake, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Need something to snack on for your group before dessert? Check out my Perfect Chicken Wings.
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Raspberry Sorbet Layer Cake
This Raspberry Sorbet Layer Cake is the perfect dessert to make for any of the American holidays such as Memorial day, 4th of July, or labor day weekend. It is the perfect summer cake dessert.
Ingredients
1 16 oz frozen pound cake
3 cups raspberry sorbet
1 cup blueberries
1 cup raspberries
2 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar
Instructions
- Remove the pound cake from the aluminum pan and slice it into 4 equal layers lengthwise. Line the aluminum pan the pound cake came in or loaf tin with plastic wrap, leaving a large overhang on all sides.
- Remove sorbet from the freezer for 10 minutes so it is easy to spread.
- Whip cream, vanilla, and sugar until it forms stiff peaks.
- Place the bottom layer of the pound cake into the pan, pressing it firmly against the bottom of the pan. Add half of the sorbet on top of the pound cake, a slice of pound cake, whipped cream, pound cake, raspberry sorbet, pound cake, then top with the cream. Keep remaining cream in the fridge. Freeze cake for at least 3 hours.
- Remove cake from the pan and finish by covering the whole cake with the remaining whipped cream.
- Sprinkle with berries. Serve.
