Pound Cake Flottante 6 servings 30 min prep time 06 hrs 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Ingredients2 cups strawberries, hulled and halved 1 cup blackberries 1/2 cup granulated sugar 1/2 tablespoon vanilla extract 1 cup orange juice 1 box pudding packet 8 oz Vermont Creamery Crème Fraîche 1 pound cake, sliced Directions STEP 1 At least six hours before serving, macerate your berries by combining strawberries, blackberries, sugar, vanilla, and orange juice in a bowl. Allow to steep in refrigerator STEP 2 Make your pudding during this time as well STEP 3 When ready to serve, beat together pudding and crème fraîche until combined and silky STEP 4 On a tray, pour your crème fraîche layer STEP 5 Next, add your layer of pound cake STEP 6 Pour your macerated berries and juice over the cake slices STEP 7 Serve immediately (this holds beautifully and the longer it rests the longer the berry juice soaks into the cake!) Fig + Bleu Fig + Bleu Brett F. Braley is a baker, writer, and farmer living in rural Pennsylvania with three dogs and a flock of chickens. Brett's work centers on American desserts, influenced by his Midwestern roots and European interests. You can find his website here, as well as his Instagram and Twitter. Related Recipes Crème Fraîche Truffles Mini Mascarpone Crème Brulee Double Chocolate Crème Fraîche Cupcakes Brown Butter Bundt® Cake with Vanilla Bean Glaze Mascarpone Cheesecake Tart Mascarpone Fresh Fruit Tart