Pound Cake & Strawberries

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We are thrilled to share a favorite strawberry recipes from Chef Alan Bergman, associate instructor at Johnson & Wales University, North Miami Campus.

Courtesy of Chef Alan Bergman, Johnson & Wales University, North Miami Campus

Toasted Pound Cake & Balsamic Strawberries with Chocolate Sauce


  • 1 lb fresh Florida strawberries washed, tops removed and sliced (about 2-1/2 cups)
  • 3 tablespoons granulated sugar
  • 1⁄2 tablespoon balsamic vinegar
  • 4 slices pound cake, ½-inch thick
  • 1 ounce prepared chocolate sauce

Place prepared strawberries in a medium bowl. Add sugar and mix well. Add more sugar if needed. Add balsamic vinegar and mix gently. Chill 3 hours. Toast pound cake slices in a 325°degree oven until golden brown and warm. Spoon berry mixture equally over pound cake slices.

Serving suggestions: Top each piece with whipped cream or drizzle chocolate sauce evenly over each piece. Makes four servings.