Peaches and raspberries, pound cake, and whipped cream make this quick and easy dessert a summer favorite!
6 ounces raspberries
3 peaches, cut into bite-size pieces
1 pound cake, store-bought
2 tablespoons sugar
2 tablespoons of lemon juice, optional
Add cut peaches and raspberries into a small saucepan and cook on medium to low heat until it gently simmers.
While the peaches and raspberries are cooking down, cut the pound cake into 1-inch slices. Using whatever you will be assembling the dessert in, cut out a circle in each slice using the opening of the glass. You’ll end up with cake rounds that fit perfectly in your glass.
Once the peaches and raspberries have cooked down into a compote-like consistency, turn off the heat and add sugar, lemon juice, and a pinch of salt. Mix thoroughly.
Let the compote cool to room temperature.
Now start assembling your dessert. Start with a layer of pound cake then the compote and repeat until you reach the top of the glass. Top with whipped cream and garnish with sliced peaches and a raspberry. Serve immediately or chill in the fridge. Enjoy!