Strawberry season has arrived in Southern California. I stopped at a stand and picked up some beautiful berries. This dessert is one of our favorites and is really simple to make! My husband likes pound cake more than short cake, so this is our new Strawberry Short Cake. I agree it is better (and easier) to make.
Strawberry Pound Cake
- 1 frozen family size pound cake, thawed
- 1/2 stick of butter
- 3 tsp sugar
- fresh strawberries, washed, hulled and sliced or chopped
- 1/4 cup sugar
- whipped cream
Place sliced strawberries in a bowl with 1/4 cup of sugar. Stir. Cover with plastic wrap and refrigerate for a few hours.
Slice the thawed pound cake into 12 equal slices. Heat a non stick skillet over medium heat. Melt butter in the pan and place a few pound cake slices in the skillet. Sprinkle the pound cake with sugar and turn over. Sprinkle second side with sugar. After the first side has browned, flip to brown second side.
To assemble: Place two slices of the grilled pound cake on a dessert plate. Spoon some strawberries over the pound cake. Top with whipped cream.