Instructions

1. Reserve a few fresh berries to place on top of the final cream layer. In a medium bowl combine the berries, lemon juice, and sugar. Lightly stir to coat and let sit while preparing the cream layer. This gives the fresh berries time to release their juices.
2. In a medium bowl add the whipped cream, sugar, and vanilla. Using an immersion blender or hand mixer beat on medium speed until soft peaks form.
3. In a separate medium bowl, add the lemon curd and slowly fold in the whipped cream mixture.
4. Add a layer of pound cake to each small dessert bowl.
5. Add a layer of lemon cream and a layer of berries with juice.
6. Cover with plastic wrap and refrigerate until well chilled.