Pound Cake Flottante

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

Ingredients

2 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_Image

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

Mascarpone Tiramisu Trifle

Mocha Chocolate Tart

Strawberry Shortcake

Gluten Free Chocolate Bundt Cake

Chèvre & Blackberry Raised Doughnuts

Buttered Corn Scones