Ingredients

• 1 store-bought pound cake
• 1 pint raspberries
• 2 tablespoons sugar
• 1/2 teaspoon fresh lemon juice
• 1/2 cup chilled whipping cream

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Instructions

1. Slice pound cake into 4 (1-inch) slices. With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside.
2. In a medium bowl combine 1/2 the raspberries and the sugar. Crush berries with a fork. Add remaining raspberries to the bowl. Add the lemon juice and mix well. Whip chilled cream until the soft peak stage.
3. Using 2 dessert plates, place 1 heart on each plate. Pour 3/4 of the raspberry mixture over each cake. Cover cakes with another pound cake heart. Top with whipped cream and remaining raspberry mixture.