I love pound cake, I love whipped cream, and I eat them both in many different ways. Here is one: pound cake layered with fresh strawberries and raspberry whipped cream.I used to eat a lot of pound cake when I was in college. It was an easy dessert to keep on hand, and you can customize it with fresh, seasonal flavors or momentary cravings ;) Recently I saw the same pound cake I had enjoyed in college in a grocery store, and I could not resist.
This time, I used my home-made raspberry sauce, which I had prepared this past Summer and stored for a rainy day. I will post the raspberry sauce recipe another time, when I remember to measure ingredients for all you readers :)
For now, though the basic idea is this: fold in flavors you like by replacing the sugar in whipping cream. I make coffee whipped cream to top my brownies, orange-ize it by adding orange zest, lemonize it, this time it was raspberry, and so on!
It is breast cancer awareness month, and so I'd like to dedicate this pretty pink dessert to all the brave breast cancer fighters (and, it's not only women!). There are some much loved women in my family and friends' families who we've lost to it. So, go pink to the cure!
2 comments:
ah pond cake ! u still getting strawberries < i havent eaten some in so long... i some of that delicious looking dessert now ! :p
Yes, we're still getting berries and everything you can imagine...of course they are not as great as peak summer months...but it fulfills a craving once in a while ;)
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