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1
Bake each pound cake in a loaf pan according to package directions.
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2
Allow to cool.
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3
Using a large serrated knife, trim crust off all sides of cake to make an even rectangle.
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4
Slice the rectangle in half lengthwise, then cut each piece in half lengthwise.
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5
Cut each long section crosswise three times to make 16 small squares.
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6
Repeat with second loaf.
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7
Using a small serrated knife, cut a square from the center of each cube, leaving a 1/2-inch wall around the edges.
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8
Remove the cut sections carefully, making sure to leave enough cake on the bottom to hold the filling.
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9
Place the squares on an unlined baking sheet.
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10
Brush the upper edges of the cake squares with the melted butter using a pastry brush.
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11
Place under broiler for a few minutes until lightly toasted, making sure to watch closely the squares brown quickly.
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12
Remove from oven and let cool.
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13
These can be made up to 2 days ahead.
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14
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.
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15
Place the whipping cream in the bowl of an electric mixer and whip until soft peaks form.
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16
Add the sugar slowly and whip until slightly stiff.
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17
Place a spoonful of whipped cream on each square, topped with sliced and whole berries, and serve.
