Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Berry Pound Cake with Whipped Cream 3.4 (24) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Servings: 20 Yield: 2 loaves For the Fourth of July, a pair of pound cakes iced with lightly sweetened whipped cream and topped with blueberries and raspberries will garner grateful salutes. Ingredients 1 cup (2 sticks) unsalted butter, softened, plus more for pans 2 ¾ cups all-purpose flour ½ cup cake flour (not self-rising) 1 tablespoon baking powder 1 teaspoon salt 2 ¼ cups granulated sugar 1 ½ teaspoons pure vanilla extract 3 large eggs, plus 1 large egg white 1 cup whole milk 1 ½ cups heavy cream 1 tablespoon confectioners' sugar 1 cup (about 4 ounces) fresh blueberries 1 cup (about 4 ounces) fresh raspberries Directions Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. Line with parchment paper, allowing a 1-inch overhang on long sides. Butter parchment; set aside. Whisk together flours, baking powder, and salt in a medium bowl; set aside. Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Divide batter evenly between prepared pans. Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes. Let cool on a wire rack 15 minutes. Lift cakes out; let cool completely on rack. Trim tops of cakes level. Cakes can be stored at room temperature, covered, up to 1 day. Put cream and confectioners' sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer whipped cream to a pastry bag fitted with a leaf tip (such as Ateco #113). Pipe a ruffled pattern on tops of cakes. Pile blueberries in center of 1 cake, and raspberries in center of the other. Cook's Notes The cakes have a dark, crusty exterior and a moist, vanilla-kissed interior. Pipe the cream onto the cakes with a pastry bag fitted with a leaf tip -- practice first on parchment paper, weaving back and forth to create a ruffly pattern. Then pile on plenty of berries to make the cakes as vibrant as the Stars and Stripes. Rate it Print