Difficulty
Difficulty: Easy
Servings & Timing
Servings: 6
Prep and Cook Time: Total 30 minutes; Active 30 minutes
Nutritional Info per Serving
Serving Size: 1 of 6 servings
- Calories: 428
- Total Fat: 28 g
- Saturated Fat: 16 g
- Carbohydrates: 45 g
- Dietary Fiber: 3 g
- Sugar: 32 g
- Protein: 4 g
- Cholesterol: 89 mg
- Sodium: 140 mg
About This Dessert
Poundcake paired with strawberries is an all-time favorite simple dessert. This version is elevated with toasted poundcake slices glistening with a golden hue, layered generously with rich chocolate syrup, and crowned with macerated strawberries and decadent chocolate-infused whipped cream. A chocolate-dipped strawberry provides the perfect finishing touch that will impress any guest.
Ingredients
- 1 cup cold heavy cream
- 1/4 cup chocolate syrup, plus extra for drizzling
- 1 quart fresh strawberries
- 2 tablespoons sugar
- 2 ounces finely chopped semisweet chocolate
- 3 tablespoons unsalted butter
- 6 slices of pound cake
Instructions
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- Using a mixer on medium-high speed, whip the heavy cream and chocolate syrup together in a large bowl until soft peaks form, which should take about 3 minutes. Chill until ready to use. Hull and roughly chop all but 6 strawberries, toss these pieces with the sugar in a separate bowl, and set aside.
- Place the chopped chocolate in a microwave-safe container and heat in 30-second bursts, stirring after each interval until fully melted and smooth. Dip the 6 whole strawberries into the melted chocolate, set them on parchment paper, and allow them to firm up.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add the pound cake slices and toast them until both sides are golden brown, about 2 to 3 minutes per side. Transfer the toasted slices to a plate. Clean the skillet and melt the remaining 1 tablespoon of butter. Add the chopped strawberries along with 1 tablespoon of water, cooking until the strawberries release their juices, around 2 minutes.
- Spoon a drizzle of chocolate syrup onto each serving plate. Place a slice of the toasted pound cake on top, add the cooked strawberries with their syrup, dollop with chocolate whipped cream, and finish by topping with a chocolate-covered strawberry.
Photograph by Anna Williams
Courtesy of Recipe Iseasy Magazine
