Pound cake with strawberry sauce & chantill

Yield: 8 Servings

Measure Ingredient
3 cups HULLED FRESH STRAWBERRIES
6 tablespoons CREME DE CASIS
4 tablespoons SUGAR
1 cup CHILLED WHIPPING CREAM
1 teaspoon VANILLA EXTRACT
12 ounces POUND CAKE,cut into 1/2\"
\N \N Slices
2 pints Baskets strawberries, hulled
\N \N Sliced

Puree 3 cups berries with cassis and 2 tablespoons sugar in processor.

Strain through sieve to remove seeds. Cover and Refrigerate until well chillded. (strawberry sauce can be prepared 1 day ahead).

Using electric mixer, whip cream with remaining 2 tablespoons sugar and vanilla in large bowl to soft peaks (Whipped cream can be prepared 4 hours ahead. Cover and refrigerate) Arrange pound cake slices on plates. Top cake with sliced berries.

Spoon strawberry sauce over. Top with whipped cream and serve.

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