1/4 cup sugar
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups all-purpose flour
2 1/2 cups whipping cream, divided
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 (12-ounce) jar lemon curd
1 quart fresh strawberries, sliced
1 pint fresh blueberries
Add eggs, 1 at a time, beating just until yellow disappears.
Stir together remaining mint mixture, 1/4 cup powdered sugar, strawberries and blueberries.
Serve pound cake with lemon cream and berry mixture.