Macerated Berries with Pound Cake and Whipped Cream

Photo: karenleslie

A perfect ending to your Father's Day meal. Pair with Barton & Guestier Sauternes, 2010. Recipe and pairing courtesy of Austin, Texas based wine educator and food enthusiast, Rob Moshein.

Yield: 8 servings
Community Recipe from


  • 2 pound(s) 2 lbs of fresh seasonal berries (strawberries, raspberries, blueb
  • 1/4 cup(s) granulated sugar
  • 2 tablespoon(s) good quality balsamic vinegar
  • 1 pinch(s) salt
  • 1 high quality pound cake


  1. Combine all the ingredients together in a glass bowl and let the mix sit at room temperature for an hour or longer. A nice syrupy juice should form.
  2. Slice good pound cake, one slice per person and top with the macerated berries. Top berries with homemade whipped cream and serve with a nice chilled glass of the Sauternes.

June 2013

This recipe is a personal recipe added by karenleslie and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Macerated Berries with Pound Cake and Whipped Cream Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy