For this 5-ingredient dessert recipe, fresh berries and a sauce of lemon curd and yogurt nestle in dishes lined with jam-topped pound cake.
Beat yogurt and curd in small bowl until well blended. Cover; chill.
Mix berries in bowl.
Place cake on side; slice lengthwise in four 1/4-inch-thick slices; save remaining for snacking. Spread each slice with 1 tablespoon jam. Place, jam side up, on baking sheet. Cover lightly; refrigerate.
To serve, cut each jam-covered slice crosswise into seven 1-inch-wide strips (28 total). Arrange 7 strips, jam side up, in each of 4 cocktail glasses. Spoon 1 cup berries in each. Drizzle each with 1/3 cup yogurt sauce.