ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Balsamic Strawberries over Pound Cake

Yield 6 servings (serving size: 2 cake slices and about 1/4 cup strawberry mixture)
Prep: 3 minutes; Cook: 5 minutesItalians 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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection