Berries & Mascarpone Cream Cake

12 servings
30 min prep time
06 hrs 30 min total time

This simple, yet decadent cake from Carey Nershi of Reclaiming Provincial, is prepared ahead of time for effortless serving the day of.  Pound cake layers alternate with flavorful fruit and a light cream layer for a delicious dessert to share.


Lemon-Honey Syrup

1/3 cup water

2 tablespoons raw honey

1 lemon, for zest and juice

10 basil leaves


1/4 cup water

1 cup blueberry preserves

1 1/4 cups blueberries

3/4 cup black raspberries

8 ounces Vermont Creamery Mascarpone

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup heavy cream

1/2 cup Vermont Creamery Crème Fraîche

1 tablespoon minced basil leaves

1 (9x4x4-inch) loaf pound cake, cut into 1/3-inch slices


  • STEP 1

    Combine water, honey, and lemon zest in small saucepan. Heat until honey has completely dissolved into water; remove from heat. Muddle basil; add to pan. Let stand 20 minutes; strain. Stir in lemon juice.

  • STEP 2

    Combine water, berries, and preserves in saucepan. Cook over medium heat, 15 minutes or until it begins to thicken. Remove from heat; let cool.

  • STEP 3

    Beat together mascarpone, powdered sugar, and vanilla in bowl until smooth.

  • STEP 4

    In a separate bowl, whip heavy cream to stiff peaks. Fold in crème fraîche and mascarpone mixture.

  • STEP 5

    Arrange pound cake slices on the bottom of a 9-inch springform pan, cutting to fill in gaps where needed. Brush the pound cake layer with a healthy amount of the lemon-honey syrup. Spread half of the berry mixture on top of the pound cake and sprinkle with minced basil. Spread half of the whipped cream over top of the berry layer. Repeat with another layer of pound cake, lemon-honey syrup, remaining berry mixture, basil, and the rest of the whipped cream.

  • STEP 6

    Cover cake with plastic food wrap. Refrigerate for at least 5 hours or overnight.

  • STEP 7

    When ready to serve, run a knife around inner edge of pan. Release cake from pan and top with fresh berries.

Carey Nershi 

Carey Nershi _Image

Carey Nershi 

Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.”