Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Kendall Blythe, Bridgewater, New Jersey
Recipe by Southern Living March 2011

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Recipe Summary test

total:
9 hrs 17 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together whipping cream and basil in a small bowl; cover and chill 8 to 12 hours.

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  • 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).

  • Stir together sliced strawberries and vinegar mixture in a large bowl; cover and let stand 30 minutes.

  • 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.

  • Serve pound cake slices with strawberry mixture and basil whipped cream.

Chef's Notes

Total time does not include time for cake.

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