breakstone's creamy berry-topped dessert


Pound Cake:
1/4  teaspoon baking soda
1   cup (2 sticks) butter or margarine, softened
3   cups sugar
2   tablespoons vanilla
6   eggs
1   cup BREAKSTONE'S Sour Cream
3   cups flour

Creamy Berry Topping:
1   cup BREAKSTONE'S Sour Cream
1/4  cup packed light brown sugar
2   cups fresh strawberries
1/4  cup strawberry preserves
2   cups blueberries


Pound Cake:

1. Preheat oven to 325 degrees F. Mix flour and baking soda until well blended; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with sour cream, beating until well blended after each addition.
2. Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
3. Bake 1 hour 20 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.

Creamy Berry Topping:

1. Mix sour cream and sugar. Refrigerate until ready to serve.
2. Combine strawberries and preserves. Let stand at room temperature 30 minutes.
3. Spoom sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.

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