Pound Cake layered with Fresh Berry Reduction

By Hairee Lee Pound Cake layered with Fresh Berry Reduction Serves 10-12


  • 1 carton fresh strawberries
  • 1 carton fresh blueberries
  • 1 carton fresh blackberries
  • 1 carton fresh raspberries
  • 3/4 cup sugar
  • 2 packages of store bought pound cake


  1. Cut strawberries into quarters.
  2. Combine Fruit in large saucepan with sugar.
  3. Allow to roast over medium heat until caramelized and syrup forms.
  4. Layer Pound cake, alternately with the berry mixture in a cylindrical mold, until full.
  5. Press plastic wrap to the top of the mold and put a weight on top to compress the cake and allow juices to soak into the pound cake.
  6. Refrigerate and allow to soak overnight.
  7. Release mold onto cake stand and serve.
  8. Top with remaining berry reduction.
  9. Serve with a fresh dollop of whipped cream and mint sprig.