Pound Cake with Sweet Cream, Berries and Blackberry Simple Syrup

This dessert is simple and delicious. Perfect for warm summer months when you want something light, sweet and tasty. The buttery pound cake, homemade whipped cream, fresh berries and fragrant blackberry syrup are a winning combination.

If you don't have time to make a pound cake from scratch, you can save time by using a prepared cake and making the homemade whipped cream and blackberry syrup.

This dessert takes full advantage of all the sweet juicy berries that are in season

A nice puddle of blackberry syrup adds lots of rich flavor

Is this tempting you? look at that nice plump blackberry. They are so delicious with the sweet whipped cream

Ingredients

Prepared pound cake (recipe follows)

Basic Whipped Cream

fresh raspberries, blackberries, strawberries and blueberries

Pound Cake 

3 cups granulated sugar
2 sticks softened butter
3 cups cake flour
8 ounces heavy whipping cream
6 eggs (room temperature)
1 teaspoon vanilla
1/3 teaspoon salt
1/2 teaspoon baking powder

Directions:
Cream butter and sugar in a mixer. Add eggs one at a time.
Add flour and cream, alternating between the two. Add baking powder. Add salt. Add vanilla. Pour cake into tube or bundt pan that has been sprayed with baking spray. Place cake in oven that has not been preheated and cook for 1 hour to 1 hour and 15 minutes. Cool cake in pan on baking rack for 30 minutes.

Basic Whipped Cream

1 pint whipping cream
2 Tablespoons powdered sugar
1 teaspoon vanilla extract

Whipped Cream Directions 

Whip the cream in a bowl until it begins to get fluffy, when stiff peaks start to form, add vanilla and sugar. It takes a couple of minutes for the peaks to form. Chill the cream until ready to use. 

Blackberry Simple Syrup

Ingredients

1 to 1 1/2 cups white sugar

1 cup water

2 cups fresh or frozen blackberries

Directions 

Combine sugar, water and blackberries in a small saucepan and bring to a boil over medium high heat, stirring occasionally. When mixture boils, reduce heat to medium low and simmer for 5-7 minutes crushing blackberries against side of the pan. Remove from heat and let mixture steep for 15 minutes. Strain blackberry syrup through strainer and let cool. This syrup keeps 7-10 days in refrigerator.

To assemble the dessert, slice pound cake, place generous dollop of whipped cream, drizzle with blackberry syrup and top with fresh berries.

Bon Appetit!