Layered Pound Cake with Whipped Cream and Berries

The perfect addition to your Fourth of July celebration, this layered pound cake is easy to assemble and so delicious. This old-fashioned pound cake recipe was my grandmothers, Eunice Scott, who was the greatest baker I know. She taught my mom to bake, who in turn raised my sisters and I in the kitchen and gave us a love for baking. My mom would sit us on the counters and let us crack the eggs and pour in the flour, even if we made the biggest mess. I owe my passion for baking to my grandmother and mother, two of the sweetest southern ladies.

I made this pound cake, along with two other desserts, for a Fourth of July photoshoot with Julia Engel of Gal Meets Glam. We had the best time tasting this cake in a beautiful Charleston garden. I sure do miss that city and all the wonderful people.

This pound cake is super simple to assemble with whipped cream in between each layer and berries piled up high. Pound cake is more dense than other cakes, so it holds up and is easier to stack. I like to make and assemble the cake and keep in in the refrigerator until I'm ready to serve it.

I hope you all have a very happy 4th of July!

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Layered Pound Cake with Whipped Cream & Berries

Yield: 3 layered, 8 inch cake

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Cake

• 3 cups sugar
• 2 sticks salted butter, softened
• 5 large eggs
• 3 cups cake flour
• ⅛ teaspoon baking powder
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Whipped Cream

• 2 ½ cups heavy whipping cream
• 1 ¼ cups confectioners sugar
• 1 teaspoon vanilla extract
• Fresh Strawberries
• Fresh Blueberries
• Fresh Blackberries

instructions:

How to cook Layered Pound Cake with Whipped Cream & Berries

For the Cake

1. Preheat oven to 325°F and grease 3, 8 inch cake pans.
2. In a mixing bowl fitted with a paddle attachment, beat sugar and butter together for 2-3 minutes on medium high speed until light and fluffy. Add eggs one at a time, beating after each addition.
3. Stir flour and baking powder together, then add to the mixer alternating with the heavy cream, beginning and ending with flour until just combined. Do not overmix. Stir in vanilla and lemon zest.
4. Bake for 20-35 minutes, or until a toothpick comes out clean and it springs back when you touch it.

For the Whipped Cream

1. In a mixing bowl, beat the whipping cream and confectioners sugar on medium speed until soft peaks form and it is thickened. Do not overmix the cream or it will curdle. Stir in vanilla extract.
2. Layer the cake with whipped cream and place sliced strawberries between each layer. Top with the remaining whipped cream and lots of berries!

NOTES:

Store in the refrigerator for up to 3 days.

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