Fruit Layered Pound Cake


  • 1 prepared pound cake
  • 1 cup raspberries, fresh or frozen
  • 1 cup blueberries, fresh or frozen
  • 1 cup strawberries, fresh or frozen
  • 1/2 cup orange liqueur or orange juice
  • 2 cups Darigold Regular or Classic Heavy Whipping Cream whipped and sweetened
  • 1 cup fresh berries for garnish


Slice pound cake horizontally 3 times making 4 layers. Place the bottom layer of cake back into the pan it was baked in. Cover this layer with the raspberries. Place the next layer of cake on top of the raspberry layer. Repeat layering, alternating cake and berries until there are 4 cake layers with 3 layers of fruit in between. Drizzle top of cake with orange liqueur if desired. Cover cake with plastic wrap. Place weighted object on top of cake, enabling cake and berries to condense. Refrigerate 6 to 8 hours. Turn cake out onto a serving plate. Swirl or pipe whipped cream on top and garnish with fresh berries. Slice into 8 one-inch pieces.


Preparation: 15 minutes Refrigeration: 8 hours


Serves 8.