Pound cake with strawberry sauce and 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini