Pound Cake with Balsamic Strawberries and Basil Whipped Cream

Southern Living
Makes 8 servings


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2 cups whipping cream
5 basil leaves, torn (about 3 Tbsp.)
1/4 cup balsamic vinegar
1/4 cup firmly packed light brown sugar
1/4 teaspoon freshly ground pepper
2 (16-oz.) packages fresh strawberries, sliced
6 tablespoons powdered sugar


Total: 9 Hours, 17 Minutes

1. Stir together whipping cream and basil in a small bowl; cover and chill 8 to 12 hours.

2. Cook vinegar and brown sugar in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until sugar dissolves. Remove from heat, and stir in pepper; cool completely (about 30 minutes).

3. Stir together sliced strawberries and vinegar mixture in a large bowl; cover and let stand 30 minutes.

4. Pour cream mixture through a wire-mesh strainer into a bowl, discarding basil. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

5. Serve pound cake slices with strawberry mixture and basil whipped cream.

Created date

February 2011