Fruit Bruschetta

Fruit Bruschetta- This handheld dessert consists of toasted pound cake topped with lemon whipped cream and finished with a medley of fresh fruit. It’s as delish as it is beautiful!

July 30, 2025 by Nicole Collins

Jump to Print Recipe

Today, we’re making Fruit Bruschetta!

The recipe development process can be very interesting for me. Sometimes I take inspiration from pictures or restaurant menus. Sometimes, I literally dream about a food combo. Sometimes, a random idea strikes and I text it to myself for later. But with today’s recipe, I could see it before I could taste it. And honestly, those are some of the trickiest kinds of recipe to work through.

With that said, I’ve been putting this recipe off all summer. There was one component that I just couldn’t get right (which sometimes will leave a recipe idea dead in the water). But then, I was scrolling through some weird food combo suggestions I’d received, saw an ingredient that turned on the lightbulb, had the “AHA!” moment, and that brings us to the incredible recipe I get to share today.

Now before anyone gets caught up in logistics, let’s define bruschetta. Yes, I know that bruschetta refers to the bread and is toasted (oftentimes grilled) bread with toppings by definition. So, just use your imagination for this one. The concept is the same…we’re just dessertifying it!

Let’s start with the “bread” component of this dessert. We’ll start with a store bought frozen pound cake. We’re going to slice the pound cake into nice, ½ inch thick slices, then let them thaw on a baking sheet for about 15 minutes. I find that the cuts are a little cleaner when you slice the cake while it’s still frozen, but you could absolutely thaw the cake according to the package directions then slice it after it’s already thawed.

Once our cake is thawed, we’re going to brush the top side of each slice with some melted butter. Then, we’re going to toss our cake slices into the oven to toast. They only need about 16 minutes in the oven to become lightly golden and ever so crisp. Then, we need to let our cake slices cool completely.

While the cake is toasting, we can work on the glue that holds everything together…a lemony whipped cream. We’re going to start with some store bought lemon curd (the secret ingredient that brings this whole situation to life), and we’re going to mix it with some thawed cool whip. We’ll fold them together gently until they’re nice and combined, and we’ll end up with a light, fluffy, tart, tangy spread that balances out the sweet cake and the fresh fruit just perfectly. The lemon cream can go into the fridge to hang out while we wait for the cake to finish cooling.

The last component we need to mix together is the fruit. We’re simply going to mix some small diced strawberries, small diced peaches, and fresh blueberries together in a bowl. That’s it. No sweetener. No dressing. Just the fresh juicy fruit shining on its own. I promise, it’s perfect.

When we’re ready to assemble, it’s as simple as topping each slice of cake with a dollop of lemon cream, spooning on a scoop of fruit, and finishing the whole situation with a sprinkle of shredded mint. That’s it. It could not be any easier.

This dessert is as delicious as it is stunningly beautiful. Toasting the pound cake really accentuates the buttery and vanilla notes in the cake in the best way. It’s sweet, but not cloyingly sweet. It’s tart and tangy. It’s light and creamy. It’s bright and refreshing. And the colors…OH THE COLORS. The gorgeous blend of all the colors is possibly my favorite part.

Ok, everyone! Next up, we have a 2 ingredient dessert on the roster that I guarantee you’ll never see coming.

In the meantime, enjoy! And, let’s eat!

---

Fruit Bruschetta

Serves: 10          Print

Ingredients:

• 1 (10.75 oz) frozen pound cake (I use Sara Lee), cut into ½ inch slices

• 1 ½ tbsp unsalted butter, melted

• ¼ store bought lemon curd

• ½ cup cool whip, thawed

• ½ cup small diced strawberries

• ½ cup small diced peaches

• ¼ cup blueberries

• ½ tbsp mint, minced

• Cooking spray

Directions:

1. Line a baking sheet with aluminum foil, and lightly spray it with cooking spray. Arrange pound cake slices in a single layer on prepared baking sheet, and allow to sit for 15 mins to thaw.

2. Preheat oven to 350 degrees: Brush the tops of the pound cake with melted butter. Bake for 16-18 minutes until the pound cake is lightly golden and slightly crisp. Set aside to cool completely.

3. Meanwhile, add lemon curd and cool whip to a small bowl. Gently fold together until completely combined and fluffy. Set in the fridge to chill while the cake cools.

4. To a second small bowl, add strawberries, peaches, and blueberries. Toss to combine.

5. To assemble, spread a spoonful lemon cool whip over the surface of each slice of cake (you’ll likely have a tablespoon or two leftover). Top with a spoonful of the fruit mixture. Finish with a sprinkle of mint. Serve immediately.
   

Recipe notes:

*You want to use fresh fruit (not canned or frozen) for this recipe. We’ll need about half of a large peach and about a ¼ lb of strawberries.

*If you can’t find lemon curd at the grocery store, I actually get mine from Amazon.

*I used a regular sized pound cake, and not the family sized. But, this recipe is easily doubled/tripled to feed as many as you need.

The Yummy Muffin is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I provide links to products that I use by my own choice, and all opinions are my own. Thank you for your support!