Strawberry Cake

2 five-inch pound cakes, round, about 1 1/2 inches thick
pinch of salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla
1/2 pint strawberries, fresh, cleaned and sliced

To make the whipped cream, whip the heavy whipping cream with the vanilla until stiff and thin. Add salt and powdered sugar and whip briefly to combine.

Place half of the whipped cream on top of one of the cakes. Top with 1/2 of the strawberries, and place the other pound cake on top. Top the second layer and the sides of the cake with the remaining whipped cream and strawberries.

2 ounces grenadine
1 tablespoon powdered sugar
1/2 pint strawberries, fresh, diced

Combine berries, grenadine and powdered sugar to make a strawberry sauce. Pour sauce on the bottom of a serving plate. Place cake on top of sauce and serve.

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