2 cups cake flour (or all purpose if not available)
Zest of 1 lemon
1 tsp baking powder
½ tsp kosher salt
2 sticks of butter, softened
2 cup sugar
¼ cup milk
¼ cup lemon juice
1 tsp vanilla extract
2 lbs California Giant strawberries, stems removed
3 pints California Giant blueberries
Preheat the oven to 325 degrees
In a large mixing bowl, mix together the flour, lemon zest, baking powder, and salt
Using a mixer, cream the sugar and butter together until light and fluffy
Begin adding the eggs one at a time until well incorporated
Begin adding the flour mixture a little bit at a time until well incorporated
Continue beating and pour in the milk, lemon juice, and vanilla extract until well incorporated
Pour batter into a well greased bread loaf pan and bake for 1 hour, or until a toothpick comes out clean when placed in the center. Cool completely.
Remove loaf from pan and trim the edges to square off. Cut into 1 inch thick slices and then into 1 inch cubes. Set aside.
Assemble skewers alternating strawberries, pound cake squares, and blackberries.
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