Pound cake with strawberries and cream
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fresh strawberries |
| 3 | cups | Light sour cream |
| 6 | tablespoons | Brown sugar |
| 3 | pounds | \"pound\" cake; such as Sara Lee, see note |
Directions
note: SUBSTITUTE a 44-oz supermarket vanilla tube-pan cake.
Rinse and hull strawberries; slice or leave whole.
Whisk together sour cream and brown sugar until smooth.
Cut cake into about 24 slices. Serve each piece with dollop of the sweetened cream and strawberries on the side. Or put strawberries and cream in separate bowls alongside the cake platter and let guests garnish their own. Makes 24 servings.
(Nutrition Informatlon per serving: 334 calories r grams fat, 91 milligrams cholesterol, 98 milligrams sodium) "Delicious Mix of Easter Traditions," by Tina Danze, Universal Press-Syndicate 1998/04/08>Riverside PE >Hanneman/Buster/McRecipe Recipe by: Tina Danze*
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998