Pound cake with strawberry sauce & chantill
8 Servings
Ingredients
| Quantity | 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\" |
| Slices | ||
| 2 | pints | Baskets strawberries, hulled |
| Sliced | ||
Directions
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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