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.

Yield: 6 servings (serving size: 2 cake slices and about 1/4 cup strawberry mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 4.7g
  • Saturated fat: 1.9g
  • Protein: 2.4g
  • Carbohydrate: 34.8g
  • Fiber: 1.8g
  • Cholesterol: 5mg
  • Iron: 2.7mg
  • Sodium: 208mg
  • Calcium: 24mg

Ingredients

  • 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

Preparation

  1. 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.
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