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Strawberry Topped Pound Cake with Lemon Whipped Cream
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Strawberry Topped Pound Cake with Lemon Whipped Cream

Course Dessert
Cuisine American
Prep Time 15 minutes
Macerating The Strawberries: 30 minutes
Total Time 45 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Hand mixer

Ingredients

Ingredients:

  • 4 cups fresh strawberries hulled
  • Sugar to taste, depending on the sweetness of the berries, about 2 tablespoons
  • Frozen pound cake thawed and cut into slices

Lemon Whipped Cream:

  • 1 pint heavy whipping cream
  • 2-3 tbsp powdered sugar to taste
  • Zest from 1 lemon
  • 1-2 tsp fresh lemon juice to taste
  • 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.