Pound cake straight from the grocery store is the perfect starting point for lots of tasty treats. The rich dessertâ€™s name from the four basic ingredients: one pound of flour, sugar, butter and eggs, but plenty of lighter versions are available today.
The best part? Thereâ€™s no baking required, but everyone will assume you spent all day in the kitchen.
Its dense texture and buttery flavour makes it an ideal base for layering on decadent add-ons.One of my favourite recipes using the pound cake is this strawberry short stacks: pound cake with fresh whipped cream and topped with juicy strawberries. The dessert is decadent enough for having guests over, and also serves as a light refreshment at tea-time.
1 pint fresh strawberries, rinsed
1 packet frozen poundcake, not thawed
200ml whipping cream
2 tbsp. confectioner’s sugar
- Clean and hull the strawberries, saving one unhulled berry for each serving. Slice the hulled strawberries into desired sizes. Crush lightly with a potato masher to make some juice. Add the sugar to taste. Cover and refrigerate. Stir occasionally to combine well. (Can be prepared several hours ahead.)
- Just before serving, slice cake into desired pieces and place on individual serving plates. Top each with strawberries and some of the juice. Top each serving with a generous dollop of whipped cream and the reserved, unhulled strawberry. Drizzle some additional juice on the plate around the cake.
Notes: Always wash strawberries before removing the hull. The amount of sugar used depends on taste and the sweetness of the berries. The strawberry mixture can be prepared a day ahead and refrigerated until use.MYNEWSHUB