Use a cookie or biscuit cutter to slice round discs out of the pound cake pieces. (Note: chill the pound cake in the refrigerator for 20 minutes to make cleaner cuts).

In a bowl, combine mascarpone cheese, the juice of one lemon, whole milk and confectioner's sugar. Use an electric hand mixture to whip the ingredients together until fluffy and fully combined.

Spoon mascarpone topping on each round slice of the pound cake (about 1-2 Tbsp each).

Add berries on top of each cake, pressing into the mascarpone topping.

Chill until ready to serve (they can be made 3-4 hours in advance of serving).

Dust with confectioner's sugar before serving.