Pound Cake with Balsamic Strawberries and Basil Whipped Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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