Mixin' Mom: Summer Dessert with Berries and Fresh Whipped Cream

We buy lots of fruit and with Summer here, our fridge is full of fresh berries! I have been wanting to make a fresh dessert with our berries and the pint of whipping cream I bought this week. Behold pound cake with berries and freshly whipped cream! This dessert is fresh and amazing chilled in your trifle bowl. I'm not going to lie, I have always wanted a trifle bowl, but have only used it a few times. I am so glad this dessert was perfect to place in my trifle bowl! If you do not have a trifle bowl, just cut a slice of pound cake and top with whipped cream and berries on a plate. The whipping cream took about 3 minutes of whipping with my hand mixer, and an additional minute once you add your powdered sugar and vanilla to the cream. Happy Summer!

Easy Pound Cake

Ingredients

- 1 1/2 cup flour (plus 1.5 tbsp of flour at high altitude)
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 cup sugar
- 1/2 cup butter
- 3 eggs
- 2 tsp. vanilla
- 1/2 cup sour cream

1. Preheat your oven to 350 degrees and grease your bread pan.
2. In your mixer, cream butter and sugar together until fluffy.
3. Add one egg at a time, vanilla and sour cream.
4. In a separate bowl, combine your dry ingredients: flour, baking soda, and salt.
5. Slowly add dry ingredients to your wet. Pour into your greased bread pan.
6. Bake for 45 minutes to an hour depending on your oven. (mine took 55 minutes)

Fresh Whipped Cream

- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla

1. Using a hand mixer, mix your cream until soft peaks form.
2. Add powdered sugar and vanilla and mix until stiff peaks form.

Assemble

1. Cut 3 pieces of pound cake about 1/2 inch thick and place on the bottom of your trifle bowl.
2. Spread a third of your whipped cream on top and sprinkle your berries on the cream.
3. Repeat two more times. Enjoy!