Pound cake with strawberry sauce and 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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