Directions

1. Place 2/3 of the strawberries in a small bowl with the ½ cup of the white sugar. Mix well. (Reserve the remaining fresh strawberries for later.)
   
2. Transfer the sugared strawberries to a small saucepan and cook for 2 to 3 minutes over medium heat.
   
3. Repeat with the blueberries and the remainder of the white sugar. (If you cook the blueberries at the same time as the strawberries, it results in kind of a purple mess. :) )
   
4. Slice the pound cake into ¾-inch slices.
   
5. Using a stand mixer, combine the cream, sour cream, powdered sugar, and vanilla.
   
6. Whip until stiff peaks form.
   
7. Place two slices of cake on a plate and drizzle with the cooked strawberries.
   
8. Add some of the fresh strawberries.
   
9. Add some blueberries.
   
10. Top with whipped cream and drizzle with more of the strawberry sauce.