Pound Cake With Raspberry Cream
Fancify store-bought pound cake with a dreamy raspberry cream.
- 1 (10.75-oz) prepared pound cake, defrosted if frozen
- 1 (10-oz) package frozen raspberries
- ½ cup sugar
- 1 (8-oz) carton whipping cream
Slice pound cake and place pieces on individual serving plates.
In a medium microwave-safe bowl, defrost raspberries for about 1-2 minutes on high. Pour raspberries and their juice, plus the sugar, into a blender and blend for about 30 seconds, or until pureed.
In a medium bowl with an electric mixer on high speed, beat the cream until light and fluffy.
Stir the raspberry puree into the whipped cream, stirring gently, and top each piece of pound cake with a large dollop of raspberry cream mixture.
Submit!
