Assemble and measure ingredients. Grease a 9-by-5-inch loaf pan and line with parchment paper, leaving overhang for easy removal. Preheat oven to 325°F. 

In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Use a stand or hand mixer and beat together butter and sugar on high until light and fluffy (about three minutes); add eggs one at a time, beating well after each addition and scraping bowl as needed. Add vanilla extract.  

Turn mixer on low and add half the dry mix; combine. Add sour cream and combine. Pour in remaining dry mix and beat until just combined. Scrape batter into prepared loaf pan, smoothing top with an offset spatula.  

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.  

Let cake cool in pan for 20 minutes; remove from pan and transfer to a wire rack to cool completely.  

Wash and dry berries. Remove tops from strawberries and cut into halves or quarters; set aside a handful of whole berries for topping. Add remaining berries to a bowl and toss with sugar. Let sit at room temperature for one hour. *See Note 

Using a stand or hand mixer, beat mascarpone and confectioners’ sugar on medium until fluffy. Add heavy cream and keep beating until soft peaks form. Pour in vanilla, beating until just combined. Place in a pastry bag with a large star tip (or use a resealable zip-top bag with a cut corner). Refrigerate until ready to assemble and serve. 

Cut cooled pound cake into 1-inch cubes to form layers. Using four pint jars, layer cake first, top with spoonfuls of macerated berries (adding as much juice as you’d like), and finish with whipped cream. Repeat once more. Garnish with whole berries and serve immediately or refrigerate for up to two hours. Enjoy! 

*Notes 

Use store-bought pound cake if you’re short on time.  

Macerated berries can be refrigerated for 3 to 4 hours before assembly. They will become mushy and lose liquid if stored for longer.  

Mascarpone cheese is milder, sweeter, and richer than cream cheese. Cream cheese is tangier. Both can be used interchangeably.