1 cup BREAKSTONE'S Sour Cream
1/4 cup packed brown sugar
2 cups fresh strawberries, sliced
1/4 cup strawberry preserves
1 pkg. (10.75 oz.) prepared pound cake, cut into 8 slices
2 cups blueberries
Mix sour cream and sugar. Refrigerate until ready to serve.
Combine strawberries and preserves. Let stand at room temperature 30 min.
Spoon sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.
For a delicious pound cake that could easily pass for a cake made from scratch, prepare and bake your favorite boxed pound cake mix as directed on package, adding 1/2 cup BREAKSTONE’S Sour Cream with the remaining ingredients. Then use to prepare recipe as directed.
A little extra time will be well worth it if you make Mildred's Pound Cake
to serve with this creamy berry topping.
Cut pound cake slices into star shapes with cookie cutters. Spoon fruit onto dessert plates; top with pound cake stars and sour cream mixture. Garnish with additional fruit.