Pound Cake with Fresh Berries and Mascarpone Whipped Cream

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Good morning friends, I hope that you are having a great week. There are still a few weeks left of summer and that means there is still time to have a staple of summer, cake and berries piled high with whipped cream. Strawberry shortcake was a summer favorite at my family gatherings, sometimes my grandmother made angel food cake, sometimes short cake and other times biscuits, always with lots of whipped cream and macerated berries. I decided to put my own spin on this dessert by making it with pound cake, mixed summer berries and mascarpone whipped cream. 

The versatile components can be used in many desserts; the poundcake can be eaten plain, you can add ice cream or you can grill it as well. The berries are perfect over the cake, on pancakes, or waffles, used over oatmeal and ice cream too. The cake freezes well so why not make two and then you will have one for later. 

Vanilla Pound Cake

Recipe from Preppy Kitchen

11/2 cups all purpose flour sifted

1/2 teaspoons baking powder

1 teaspoon salt

1 cup softened butter

1 cup granulated sugar

1/2 sour cream

4 large eggs

2 teaspoons vanilla extract

2 tablespoons sugar for sprinkling on top

Preheat oven to 350. Prepare a 9 x 5″ loaf pan with baking spray and line with parchment paper. 

Place the sifted flour, baking powder and salt in a bowl and mix. 

In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugar until fluffy and pale in color. Scrape the bowl and mix one more time. 

Add the eggs one at a time at medium speed, scrape the bowl and then mix until light and fluffy. 

Add the sour cream and vanilla and mix until incorporated, scrape the bowl again. Then add the flour mixture and mix until incorporated. Scrape again making sure to get all of flour from the bottom of the bowl. 

Pour the batter into the loaf pan, smooth the top, sprinkle with the sugar and then bake for 40 minutes or until a cake tester comes out clean. Do not over bake or cake will be dry.  Cool in pan on wire rack for 10 minutes then remove from loaf pan, and let cool completely. 

Mascarpone Whipped Cream

8oz. container of mascarpone cheese, cold

11/4 cup heavy whipping cream

1/2 cup powdered sugar

1/4 teaspoon vanilla

Place the mixing bowl and whisk attachment in the freezer for 10 minutes to cool. Spoon the mascarpone cheese into the bowl of  the stand mixer , and beat on medium low speed, then slowly add the heavy cream allowing the cheese to turn to a liquid consistency. Turn up the mixer to high and beat until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form. 

Macerated Berries

4 cups of mixed berries, blueberries, cherries, strawberries, raspberries(slice the larger ones)

3/4 cup of sugar

Juice from 1/2 lemon

Place berries, lemon juice and sugar in a bowl and mix lightly to combine. Let sit for 45 minutes. 

To serve simple layer a piece of the pound cake, a couple of spoonfuls of the berries and top with whipped cream. 

That’s it, all you need to do is assemble and enjoy. 

Have you made any short cake this summer? If so please share you favorite recipe, I would love to try it. Have a wonderful day, stay safe, dry and well!