3 c HULLED FRESH STRAWBERRIES
6 tb CREME DE CASIS
4 tb SUGAR
1 c CHILLED WHIPPING CREAM
1 ts VANILLA EXTRACT
12 oz POUND CAKE,cut into 1/2″
Slices
2 pt Baskets strawberries, hulled
Sliced
Puree 3 cups berries with cassis and 2 tablespoons sugar in processor.
Strain through sieve to remove seeds. Cover and Refrigerate until well
chillded. (strawberry sauce can be prepared 1 day ahead).
Using electric mixer, whip cream with remaining 2 tablespoons sugar
and vanilla in large bowl to soft peaks (Whipped cream can be
prepared 4 hours ahead. Cover and refrigerate)
Arrange pound cake slices on plates. Top cake with sliced berries.
Spoon strawberry sauce over. Top with whipped cream and serve.
Yields
8 Servings