Options

Format:
Include:
PRINT
See more
Pound Cake with Balsamic Strawberries and Basil Whipped Cream

Pound Cake with Balsamic Strawberries and Basil Whipped Cream

Southern Living MARCH 2011

  • Yield: Makes 8 servings
  • Total: 9 Hours, 17 Minutes

Ingredients

  • 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

Preparation

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.

Note:

Total time does not include time for cake.

advertisement

Go to Full Version of

Pound Cake with Balsamic Strawberries and Basil Whipped Cream Recipe

advertisement