But back to this cake.
The berry juices soak into the pound cake, and keep it moist and spongey. This cream is also whipped with cream cheese. I happen to have a nasty habit of forgetting to set it out before I go to throw it in the mixer, and regret the lumps 5 minutes later. So I'm going to stress that it IS worth it. Nothing is worse than biting into a huge hunk of cream cheese where it shouldn't be.
But at the end of the day, your mouth will be happy, and so will your stomach. Bake this, try a different mix of berries, and preserves, and let me know how it turns out in the comments below!
Have a great week guys!
Berry Pound Cake with Whipped Cream Cheese Frosting
1 cup (2 sticks) unsalted butter, room temperature
2 cups flour (plus more for dusting pan)
1 cup granulated sugar
3 teaspoons vanilla extract
1/2 teaspoon salt
Berry & Lemon Honey Syrup
1 cup blueberries
1 cup raspberries
3/4 cup strawberry preserves
3 tablespoons honey
Juice from 1 whole lemon
1/3 cup water
Whipped Cream Cheese Frosting
1 cup heavy whipping cream
8 oz. cream cheese
1/3 cup powdered sugar
2 teaspoons vanilla
Preheat oven to 350 degrees
Dust loaf pan and cake pan with flour, set aside
1. For loaf, cream together butter and sugar in handheld or standing mixer on high with your paddle attachment until smooth. Incorporate eggs, 1 at a time, then vanilla, and salt. Sift in flour gradually on medium setting. Pour batter into loaf pan, place in oven and bake for an hour, or until a knife can come out clean. Set aside to cool while working on the next steps.
2. For the berry syrup, put all berries, the preserves, and 1/3 cup of water in a pot set on medium heat on stovetop. Stir every few minutes until the juices coat your spoon when taken from the pot. Remove pot from burner and add honey and lemon juice. Stir gradually until honey dissolves. Cool for at last 15 minutes.
3. For the whipped cream, unwrap cream cheese and whip on high with your whisk attachment in your handheld or stand mixer until smooth. Add in powder and then heavy whipping cream. Continue to whisk on high until the mixture thickens.
4. To assemble, take your pound cake that has now cooled, and cut it into enough slices to cover 2 layers of your cake pan. Put one layer of pound cake on the bottom of your pan. Pour half of the berry and lemon mixture onto of the pound cake, making sure to generously coat each piece. Then spread 1/2 of the whipped cream over top, and repeat once more. Decorate with left over berries, or drizzle with juice. Eat immediately, or refrigerate overnight to allow all flavors to mesh together.