Nothing says summer like strawberries and cream. This recipe combines the best of both with a basic pound cake.
1 frozen pound cake
1 pint of fresh strawberries
1 pint of heavy cream
4 tablespoons white sugar
juice of 2 lemons
zest of 1/2 lemon
2 teaspoons vanilla extract
1 Container whipped cream or topping
Thaw pound cake and cut into 1 inch thick slices. Slice strawberries and mix with lemon juice and lemon zest in a mixing bowl. Add 1-3 tablespoons of white sugar depending on sweetness of strawberries. (Note: even if the strawberries are very sweet, some sugar should be added to draw out the berry juices.) Allow the strawberry mixture to sit in the refrigerator for at least 30 minutes.
In a second bowl, mix 1 pint of heavy cream with 2 teaspoons of vanilla extract and 1 tablespoon of white sugar.
When ready to serve, lay one piece of pound cake down and top with a large scoop of the strawberry mixture and drizzle with the heavy cream mixture. Place another piece of pound cake on top and add a small amount of strawberries and heavy cream. Top with whipped cream and serve.