Instructions: Bake each pound cake in a loaf pan according to directions. Cool. Using large serrated knife, trim crusts from all sides of cakes to make even rectangles.

Slice each in half lengthwise, then cut each piece in half lengthwise. Cut each long section crosswise into 4 to make 16 small squares. Repeat with second loaf.

Using small serrated knife, cut a square from center of each cube, leaving 1/2 inch wall around edges. Remove cut sections carefully, making sure to leave enough cake in the bottom to hold filling.

Place squares on unlined baking sheet. Brush upper edges of cake squares with melted butter using a pastry brush. Place under broiler for a few minutes until toasted. Watch closely - the squares brown quickly. Remove from oven and cool.

These can be made up to 2 days ahead. If storing, 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 whipping cream in bowl of electric mixer and whip until soft peaks form. Add sugar slowly and whip until slightly stiff. Place spoonful of whipped cream in each square, topping with sliced and whole berries, and serve.

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