Strawberry Topped Pound Cake with Lemon Whipped Cream
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Strawberry Topped Pound Cake with Lemon Whipped Cream
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Ingredients:
- 4 cups strawberry hulled, fresh
- sugar to taste, depending on the sweetness of the berries, about 2 tablespoons
- pound cake thawed and cut into slices, frozen
Lemon Whipped Cream:
- 1 pint heavy whipping cream
- 2-3 tbsp powdered sugar to taste
- lemon zest from 1
- 1-2 tsp lemon juice to taste, fresh
- ½ tsp vanilla extract
Instructions
- Prepare the strawberries by cleaning and hull the strawberries then slice them into a large bowl. Add sugar, to taste, depending on the sweetness of the berries; gently stir to mix evenly. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Make the lemon whipped cream by pouring the heavy cream into a chilled bowl. Beat with a hand mixer for 1-2 minutes, then add the powdered sugar, to taste, lemon zest, lemon juice, and vanilla extract. Continue beating until the cream is thick and fluffy. Cover and place into the refrigerator until needed.
- Slice the thawed pound cake and spoon some strawberries and sauce on top of the pound cake. Add a dollop of lemon whipped cream, then a little sprinkling of lemon zest on top.
- Serve immediately. Enjoy.
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