No-Bake Recipe: Double Berry Cake Squares

Super Easy Blueberry and Raspberry Cake

I love no-bake recipes. Don't let this one's beauty fool you—this recipe or process isn't intimidating and it's practically fool-proof. You can have your kids or partner prepare it. Prepare the day before you plan to serve it. Spending the night in the fridge makes it truly wonderful, so don't skip this step or try to speed it up. It's worth the wait and worth its weight in dessert gold!

This is the easiest dessert I have ever made. Hands down. It's delicious and no one has to know that you didn't slave for hours and hours. When you cut into it to slice, the layers are absolutely gorgeous. I love using raspberries and blueberries together in recipes because they look and taste perfect together. Blueberries are in season from mid April to late September, making this a wonderful summertime dessert. If out of season, hit the frozen fruit aisle for your berries. Enjoy!

Cook Time

Thank heavens for no baking!

Prep time: 15 minutes

Chill time: overnight

Yields: 8-12 servings

Ingredients

• 1 store-bought pound cake or angel food cake, sliced
• 3 tablespoons grenadine
• 20 ounces berries, fresh or frozen
• 2 tablespoons sugar
• 1 large package instant vanilla pudding, (six 1/2 cup servings)
• 3 cups cold milk, for the pudding
• 8 ounces cool whip, divided

Instructions

1. Prepare the instant vanilla pudding.
2. Slice the cake and arrange the slices in a glass dish. Drizzle with grenadine.
3. Top evenly with berries and sprinkle with sugar.
4. Fold 1 cup of cool whip into the pudding and spread it over the fruit.
5. Spread the remaining cool whip over the entire dessert and refrigerate overnight.

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Tip for Slicing

I used a 10-ounce angel food cake from my local grocery store. This dessert has multiple layers and the cake slices are the bottom-most layer. This means that if you don't slice them perfectly even, no one will really know. However, when it comes to serving, I don't want to serve one guest a sliver of cake while another guest gets a piece that's too thick. So to make sure I cut my cake close-to-perfect, I did the following:

Chef's Tips

• You don't have to use a glass dish, but it's almost a sin not to. This desert is beautiful from every angle. I used my 9"x11" Pyrex cake dish.
• You can prepare this dessert in individual dishes, like glass custard cups or ramekins. Cut cake into cubes or into a circle to line the bottom of the cup.
• Using fruit right from the freezer to this dish will cause it to leak a bit of its natural juice and/or ice as it sets in the fridge. I prefer it over fresh fruit for this specific recipe because the cake soaks it all up and it's yummier, in my opinion. You could also do half fresh and half frozen. Frozen is always an option if perhaps the fresh versions of these berries are too expensive or not in season.

Why should you eat blueberries and raspberries?

• Blueberries get their intense blue color from anthocyanins, substances that may reduce risk of heart disease in humans.
• Raspberries have an anti-inflammatory property that may help to reduce inflammation of the joints.

More Fruit-tastic Recipes From Heather Says

• Peach Moo Milkshake
  A yummy and simple treat in ten minutes or less from a beautiful vintage recipe card from my mother.
• Cherry Craisin Oat Bars
  A healthy snack I whipped up that tastes good and is good for you. These bars are faster to make and yummier than cookies or cupcakes.
• French Lace Cookie Cups with Fresh Fruit
  I love recipes that use simple ingredients, basic cooking steps, and come out gorgeous. This is one of those recipes. A gorgeous and deliciously-edible way to serve fruit portions for dessert or brunch. Easy, delicious, and beautiful.