Out of time and need a special dessert? Perhaps for your Valentine?
With only 4 ingredients, this shortcut Berry Sauce on pound cake recipe is super easy, presents beautifully and is berry-intense.
I used a classic pound cake for this recipe – store-bought – but you can just as easily use any white, lemon, orange or poppy-seed loaf (even a brownie would work). Or, of course, make your own.
The star of this show is the berries
You may be scrunching your face, perhaps in a snobby way, saying to yourself “I only use fresh”, but I promise you, you will not know the difference.
Frozen berries are perfect for sauces and jams because they are picked at the height of the season. The berry sauce is so deep and intense, you just want to forget the cake and eat it right out of the pot. And then there’s the no washing and hulling factor as well as the lower-cost in the winter factor.
I like to use a blend of berries (blackberries, blueberries, strawberries and raspberries). There are so many kinds available now that it’s easy to go simple or exotic.
Needless to say, you can make the berry sauce with fresh berries as well. And if you need to stretch the sauce for more people, you can always add some fresh berries to the sauce or as a garnish.
Regardless, this is an impressive, popular dessert that’s easy to make ahead and pull together in under 30 minutes. You can even bring it un-assembled as a potluck contribution.
How to serve berry sauce on cake
- As far as presentation goes, just play with the design. I’ve shown one option here. There are many others. For example, you can cut the cake into cubes and spoon over the sauce then top with whipped cream.
- Instead of cake, serve the berry sauce on pancakes or waffles.
Tailor To Your Taste
- Use any cake, loaf or brownie. Angel cake would be great too.
- Use any kind of berries or any combination – fresh or frozen
- Optional garnishes: lemon zest, ice cream, whipped cream, fresh berries, toasted cake crumbs
- You can make the berry sauce up to a week ahead.
- Cake can be cut several hours or a day ahead. I suggest keeping it in a zipper lock bag, sealed container or well covered in plastic to maintain freshness.
Other berry recipes you might like
- easy strawberry shortcake (20 minutes)
- berry crumble (no bake)
- low sugar strawberry jam (no pectin)
- lemon blueberry pancakes
How to make berry sauce on pound cake
Berry Sauce On Pound Cake (shortcut)
- 1 store-bought pound cake loaf
- 1 bag frozen berries (mixed or any combination), about 600 grams
- 1/4-1/2 cup white sugar depending on the sweetness you like
- 2 teaspoon lemon juice or to taste
- ice cream, toasted pound cake crumbs, lemon zest, whipped cream
- MAKE BERRY SAUCE: Put frozen berries, sugar and lemon juice in a medium pot. Cover pot and heat on medium low, stirring occasionally, for 5-7 minutes until juices begin to release. Uncover, increase heat to medium and cook for 15-20 minutes or until desired consistency is reached. It should coat the back of a spoon. Note that sauce will thicken a bit on standing so don't overcook or it will turn into jam. Taste and add more sugar or lemon if needed. Makes about 2 cups (enough for 6-8 desserts)
- PREPARE CAKE SLICES: To make a shape (heart or diamond for example): Cut straight through the full height of the cake using a cookie cutter or a cut-out paper shape as a guide. Free hand cut is fine too. Then cut shapes horizontally in half or thirds. Otherwise, just slice cake into portion sizes. (you can also make shapes after slicing)
- ASSEMBLE: Spread 3-4 tablespoons of berry sauce on shallow bowl or plate. Place piece of cake on top. If desired, add on top a little more berry sauce, small scoops of ice cream (I used a melon ball scoop), another drizzle of sauce, then a sprinkle of cake crumbs (note 1) or lemon zest. Serve immediately.
- To toast cake crumbs: Heat toaster oven or oven to 400F. Crush a small piece of cake (about 2 inch square) with hands onto a pan lined with foil into crumbs. Toast in oven for about 4 minutes (watch they don't burn). When cooled, crush further if needed into fine crumbs.
- Make Ahead: you can make the berry sauce up to a week ahead. Cake can be cut several hours or a day ahead: I suggest keeping it in s ziploc, sealed container or well covered in plastic to keep it moist.