Pound Cake

1. Preheat oven to 325°F. Generously grease two 5×9” loaf pans. Allow the butter, eggs, and milk to come to room temperature.
2. Cream together the butter and sugar for several minutes until light and fluffy.
3. Slowly add eggs 1 at a time and make sure each one is well mixed before adding the next. Mix the vanilla extract with the last egg.
4. In a separate bowl, sift the flour first and then measure out 3 cups, then add the baking powder and salt. Add half of the dry ingredients and then half of the milk and mix just until combined, then add the remaining ingredients. Continue beating until all ingredients are well combined.
5. Divide the batter evenly between the 2 loaf pans. Bake at 325° for 60-70 minutes. Check to see if your loaves are done by inserting a toothpick into the middle. If it comes out clean, they are done. Baking times may vary by oven and type of pan. Allow loaves to cool for at least 30 minutes before attempting to remove them from the pans. Gently run a knife around the outside edges of the loaves to release. Cool completely before slicing.

Macerated Berries

1. Combine the strawberries and blueberries in a large bowl; stir in the granulated sugar. Allow the berries to sit at room temperature for at least 45 minutes.

Mascarpone Whipped Cream

1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
2. Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about 1/2 cup, allowing the mascarpone cheese to turn to a liquid consistency.
3. Add the remaining heavy cream, then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
4. Next, add the powdered sugar and vanilla extract, beating on low until the sugar is incorporated. Continuing beating at a high speed until stiff peaks form.

Assembling the Trifles

1. Cut the pound cake into small bite-sized pieces and place a layer of pound cake in the bottom of each jar.
2. Spoon 2 tablespoons of the berries on top of the pound cake. Spoon or pipe a layer of the whipped cream on top of the berries. Repeat with another layer of the pound cake, berries, and top with whipped cream.
3. Garnish with a sliced strawberry and a mint leaf.