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Pound Cake with Balsamic Strawberries and Basil Whipped Cream

Total time 9 hrs, 17 mins
Yield Makes 8 servings


  • 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
  • 8 Buttermilk Pound Cake slices

How to Make It

  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.

Cook's Notes

Total time does not include time for cake.