Pound Cake Flottante

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


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


  • 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.