Directions

1. Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, powdered sugar, and vanilla extract. Beat on high until stiff peaks form in the cream, about 5-7 minutes.
2. While whipping the cream, cut off the dark portions of the cake (if desired) then cut the pound cake into small, bite-sized pieces
3. To assemble the parfaits: add layers of the whipped cream (Using a pastry bag or just a spoon), Pound Cake pieces, and fresh raspberries. To do this as pictured, layer the cream, then pound cake, then raspberries, then topped with more whipped cream and a raspberry.
4. Parfaits can be served immediately. Parfaits can also be chilled for 2-3 hours before serving.