Yield: 8 servings
|¼ cup||Sugar, divided|
|2 pints||Fresh strawberries, stemmed and halved|
|4 ounces||Softened cream cheese|
|2 cups||Whipping cream|
|1 \N||Purchased pound cake|
|\N \N||Melted raspberry jelly to taste|
|\N \N||Sherry (opt)|
Fold ⅛ cup sugar into sliced berries; set aside. Beat the remaining ⅛ cup sugar into cream cheese. Whip cream until stiff peaks form; then fold cream cheese into cream. Cut cake into slices about ⅓" thick. Arrange a layer of slices in the bottom of a glass bowl; sprinkle with a teaspoon of sherry and spread with melted jelly. Then put in a layer of strawberries and a layer of cream. Continue layering, ending with a layer of cream. Garnish with a whole berry.
Nutritional analysis per serving: 376⅘ calories; 18⅘ grams total fat; (11⅕ grams saturated fat); 6 grams protein; 11.9 grams carbohydrates; 159⅕ milligrams cholesterol; 280⅗ milligrams sodium.