- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1 (12 ounce) store-bought pound cake, cut into 3/4-inch-thick slices
- 1 (8 ounce) package reduced-fat cream cheese, room temperature
- 1/3 cup sugar
- 1 cup heavy cream
- 3 cups fresh blueberries, rinsed and dried
- 3 cups fresh raspberries
- Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
- With an electric mixer, beat cream cheese with 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
- Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
- Cover, and refrigerate until chilled, at least 1 hour and up to overnight. a touch of lemon Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.