Step 1: Prepare the Pound Cake 🍰

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, cream together the softened butter 🧈 and granulated sugar 🍬 until light and fluffy.
3. Add the eggs 🥚 one at a time, beating well after each addition.
4. Stir in the vanilla extract 🍦.
5. In a separate bowl, sift together the flour, baking powder, and salt 🧂. Gradually add this dry mixture to the wet mixture, alternating with the milk 🥛.
6. Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the pound cake cool completely before slicing it into thin layers for the icebox cake.

Step 2: Prepare the Berry Filling 🍓

1. While the pound cake is cooling, prepare the berry filling.
2. In a large bowl, combine the strawberries, blueberries, and raspberries with the granulated sugar and lemon juice 🍋.
3. Let the mixture sit for 10–15 minutes, allowing the berries to release their natural juices and create a light syrup.

Step 3: Whip the Cream 🍶

1. In a chilled mixing bowl, whip the heavy cream 🥛, powdered sugar 🍬, and vanilla extract 🍦 until stiff peaks form.
2. Be careful not to overwhip, as this can cause the cream to become too dense.

Step 4: Assemble the Icebox Cake 🏗️

1. In a rectangular dish, layer slices of the pound cake on the bottom.
2. Spread a layer of whipped cream over the pound cake slices, followed by a generous portion of the berry filling 🍓.
3. Repeat the layers until all the ingredients are used, ending with a layer of whipped cream on top.
4. Garnish with fresh mint leaves 🌿 and additional fresh berries 🍓.

Step 5: Chill and Serve ❄️

1. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
2. Serve chilled and enjoy your refreshing dessert! 😋