Grease and flour 2 loaf pans. Set out the eggs and butter to come to room temperature.

In a large bowl, cream together the butter and sugar until smooth. Add in the eggs one at a time, beating for 1 minute after each addition. Sift the flour, then add it alternately with the whipping cream into the creamed mixture. Mix until fully incorporated. Stir in the vanilla.

Pour the batter into the loaf pans and place in a cold oven. Turn the oven on to 300F and bake for 80 to 90 minutes, until a toothpick inserted in the middle comes out clean. Cool completely before removing from the pans.

Remove the cooled cakes from the loaf pans. Remove the crackly top (if yours has it) then cut the loaves into bite-sized squares.

Take a long skewer and alternately thread on a strawberry, a few blueberries, and a chunk of pound cake.