Best Pound A Berries N Squares So Simple Recipes

Pound Cake Squares with Berries image

Provided by Michele Adams

Yield Makes 32 squares

Number Of Ingredients 5

2 boxes pound cake mix
6 tablespoons butter, melted
3 cups whipping cream
1 cup sugar
2 cups mixed berries (we used strawberries, raspberries, and blueberries)

Steps:

Bake each pound cake in a loaf pan according to package directions. Allow to cool. Using a large serrated knife, trim crust off all sides of cake to make an even rectangle. Slice the rectangle in half lengthwise, then cut each piece in half lengthwise. Cut each long section crosswise three times to make 16 small squares. Repeat with second loaf.
Using a small serrated knife, cut a square from the center of each cube, leaving a 1/2-inch wall around the edges. Remove the cut sections carefully, making sure to leave enough cake on the bottom to hold the filling.
Place the squares on an unlined baking sheet. Brush the upper edges of the cake squares with the melted butter using a pastry brush. Place under broiler for a few minutes until lightly toasted, making sure to watch closely - the squares brown quickly. Remove from oven and let cool.
These can be made up to 2 days ahead. If storing, pound cake squares can be transferred to airtight containers or placed closely together on a baking sheet and covered with plastic wrap, and stored in the refrigerator.
Place the whipping cream in the bowl of an electric mixer and whip until soft peaks form. Add the sugar slowly and whip until slightly stiff. Place a spoonful of whipped cream on each square, topped with sliced and whole berries, and serve.

Berry Squares image

Yield Makes 36 squares

Number Of Ingredients 13

For base and topping
2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1 1/2 teaspoons finely grated fresh orange zest
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, melted
For filling
3 cups raspberries or blueberries (3/4 pound)
1/3 cup granulated sugar
2 tablespoons fresh orange juice
1 tablespoon cornstarch

Steps:

Preheat oven to 350°F.
Line a 9-inch square metal baking pan with a 12-inch-long sheet of foil, pressing it into bottom and up sides. Butter foil.
Make base and topping:
Blend together oats, flour, brown sugar, zest, baking soda, and salt with your fingertips until well combined. Stir in butter. Reserve 3/4 cup of mixture for topping; transfer remainder to baking pan, pressing it firmly in bottom to form an even layer. Bake in middle of oven until golden, 12 to 15 minutes.
Make filling while base is baking:
Stir together berries, sugar, juice, and ornstarch in a small saucepan, then bring to a boil over moderate heat. Cook, stirring, until thick and no longer cloudy, about 5 minutes, and remove from heat.
Assemble and bake squares:
Spoon filling onto oat base, leaving a 1/2-inch border around edge. Crumble reserved oat mixture on top.
Bake in middle of oven until golden and bubbly, 30 to 35 minutes. Cool completely in pan on a rack. Holding 2 ends of foil, lift from pan and put on a cutting board. Cut into 1 1/2-inch squares.

Provided by FREDA GABLE @cookin4me

Categories Cakes

Number Of Ingredients 7

1 - loaf pound cake, cut into 10 slices
5 Tbs - orange juice, fresh preferred
2 pint(s) fresh berries, strawberries, raspberries, &/or blueberries., of your choice
2 Tbs - sugar
2 1/2 C - cold milk
2 package(s) (4 serving size) french vanilla instant pudding (jello brand)
1 - tub cool whip, thawed, & divided.

Steps:

In Bottom of 9X13" dish, arrange sliced pound cake, cutting to fit the pan. Drizzle with orange juice.
Top with berries, and sprinkle with the sugar.
In med bowl, pour in milk add dry pudding mix. Beat with wire whisk, 2 min. Gently fold in only 1 cup of Cool whip.
Spread pudding mixture over berries. Top with remaining cool whip. CHILL at least 1 hr before serving. Cut into squares and serve. Makes 15 servings, 1 square each.