Balsamic Strawberries over Pound Cake

Prep: 3 minutes; Cook: 5 minutes

Italians love simple desserts where fruit is the star, and this one is a perfect example. A splash of sweet balsamic vinegar enhances the flavor of the strawberries. Toast the cake slices before topping them with fruit, if desired.


6 servings (serving size: 2 cake slices and about 1/4 cup strawberry mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 186
Fat 4.7 g
Satfat 1.9 g
Protein 2.4 g
Carbohydrate 34.8 g
Fiber 1.8 g
Cholesterol 5 mg
Iron 2.7 mg
Sodium 208 mg
Calcium 24 mg


1 tablespoon butter
2 tablespoons sugar
1 tablespoon balsamic vinegar
2 cups fresh strawberries, halved
1 teaspoon grated fresh orange rind
1 (10-ounce) package light frozen pound cake, thawed and cut into 12 slices


1. Melt butter in a large nonstick skillet over medium-high heat. Stir in sugar and vinegar; cook 1 minute or until sugar dissolves and mixture is slightly thick. Stir in strawberries and orange rind, and cook 3 minutes or until strawberries are tender. Serve warm strawberry mixture over cake slices.

Kelley Wilton,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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