I am such a summer berry fanatic. Strawberries, blueberries, raspberries, blackberries - you name it - I love it. The fresh, sweet berries need very little adornment to make them shine. Dust a handful of berries with powdered sugar and serving them alongside a slice of pound cake to highlight the bounty of summer berries.
Cream Cheese Pound Cake
3 cups cake flour
1 teaspoon salt
4 eggs plus 2 egg yolks
2 teaspoons vanilla
3 cups sugar
24 Tablespoons butter
6 ounces cream cheese
Grease a bundt pan and set aside. Combine flour and salt.
Whisk together eggs, yolks, milk and vanilla.
Beat sugar, butter and cream cheese together in mixer until light and fluffy.
Add egg mixture.
Add flour in 3 additions.
Scrape batter into prepared pan.
Bake 90 minutes at 300.
Cool 15 minutes in pan. Invert onto a wire rack to cool completely.
Dust with powdered sugar before serving.
I am leaving it up to your imagination to picture this decadent cake with a heaping helping of fresh summer berries. It's really hard to beat a simple pound cake topped with fresh summer fruit for a summertime dessert.