Recipe Courtesy of Paula DeenServings: 6 to 8
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy
1 pint strawberries, washed, hulled, and sliced
2 tablespoons sugar
1 1/2 cups heavy cream
3 tablespoons strawberry jam, softened
1 (9-inch) store-bought pound cake loaf
In a bowl, gently mix the strawberries and sugar and let sit at room temperature for at least 15 minutes and up to 1 hour.
Using an electric mixer, whip the cream just until it thickens. Add the strawberry jam and continue to whip until soft peaks form, 30 seconds to 1 minute more.
Slice the pound cake into 1-inch thick pieces. Place 2 cake slices on each serving plate. Divide the strawberries among the plates, spooning them onto the middle of the pound cake. Top each serving with a generous dollop of the strawberry cream.
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Made this with the sour cream pound cake recipe!! DELICIOUS!!
By Anonymous on April 06, 2012
Can you put the picture of what it is suppose to look like when you finish it?
By Anonymous on June 25, 2011
Paula i am from louisiana living in houston texas dying to meet u and learn of more cooking meals please help.Love ur cookware but i cannot afford it. Love your recipes...
By Lois Harris on May 30, 2011
Thanks for sahrnig. What a pleasure to read!
By Lotta on May 24, 2011
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Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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