Pound Cake Squares With Berries
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Bake each pound cake in a loaf pan according to package directions
2
Allow to cool
3
Using a large serrated knife, trim crust off all sides of cake to make an even rectangle
4
Slice the rectangle in half lengthwise, then cut each piece in half lengthwise
5
Cut each long section crosswise three times to make 16 small squares
6
Repeat with second loaf
7
Using a small serrated knife, cut a square from the center of each cube, leaving a 1/2-inch wall around the edges
8
Remove the cut sections carefully, making sure to leave enough cake on the bottom to hold the filling
9
Place the squares on an unlined baking sheet
10
Brush the upper edges of the cake squares with the melted butter using a pastry brush
11
Place under broiler for a few minutes until lightly toasted, making sure to watch closely — the squares brown quickly
12
Remove from oven and let cool
13
These can be made up to 2 days ahead
14
If storing, pound cake squares can be transferred to airtight containers or placed closely together on a baking sheet and covered with plastic wrap, and stored in the refrigerator
15
Place the whipping cream in the bowl of an electric mixer and whip until soft peaks form
16
Add the sugar slowly and whip until slightly stiff
17
Place a spoonful of whipped cream on each square, topped with sliced and whole berries, and serve
18
Bake each pound cake in a loaf pan according to package directions
19
Allow to cool
20
Using a large serrated knife, trim crust off all sides of cake to make an even rectangle
21
Slice the rectangle in half lengthwise, then cut each piece in half lengthwise
22
Cut each long section crosswise three times to make 16 small squares
23
Repeat with second loaf
24
Using a small serrated knife, cut a square from the center of each cube, leaving a 1/2-inch wall around the edges
25
Remove the cut sections carefully, making sure to leave enough cake on the bottom to hold the filling
26
Place the squares on an unlined baking sheet
27
Brush the upper edges of the cake squares with the melted butter using a pastry brush
28
Place under broiler for a few minutes until lightly toasted, making sure to watch closely — the squares brown quickly
29
Remove from oven and let cool
30
These can be made up to 2 days ahead
31
If storing, pound cake squares can be transferred to airtight containers or placed closely together on a baking sheet and covered with plastic wrap, and stored in the refrigerator
32
Place the whipping cream in the bowl of an electric mixer and whip until soft peaks form
33
Add the sugar slowly and whip until slightly stiff
34
Place a spoonful of whipped cream on each square, topped with sliced and whole berries, and serve