Poke cakes are making a comeback! They're super simple, taste great and make for a very pretty slice on the plate.
For the cake:
Remove any paper base or cake holder from the cake and place it on a serving dish. In two even rows along the length of the pound cake, use the handle of a wooden spoon to poke perpendicular holes, 1-inch apart, to a depth about an inch above the bottom of the cake. Make sure these are as evenly spaced as possible.
For the red and blueberry sauces:
In the microwave in two coffee cups (or in two small sauce pots over low heat), heat the jams, lemon juice and zest until loose enough to pour. Mash any large lumps.
Pour the red sauce into half the rows along the length of the cake and then pour the blueberry sauce in the remaining rows, making sure to pour slowly and not over-pour (I use a glass with a lip and a funnel).
For the topping:
In a small bowl, add the sour cream, vanilla extract and brown sugar. Whisk until the sugar dissolves and then drizzle the mixture slowly over the top of the cake, allowing a bit to drizzle over the sides. Refrigerate 30 minutes.
Place overlapping strawberry slices around the perimeter of the cake, then add the blueberries to the center (covering the dimples from the filled holes). Refrigerate 30 minutes more to set.
Slice and serve with ice cream.