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A delicious, rich accompaniment to pound cake or other simple cakes.









  • 1 pint fresh strawberries

  • ½ cup sugar

  • 1 cup heavy cream

  • 1 tsp vanilla

  1. Wash and hull strawberries. Chop into 1/2-inch pieces.

  2. Toss with half the sugar and let sit for 10 minutes, until the berries let out their juices.

  3. Place half the strawberry mixture and all the juice in a blender and puree, then pour back into the bowl with the rest of the chopped strawberries.

  4. Whip the cream with the remaining sugar and the vanilla until it is stiff and forms peaks. Fold the berry mixture gently into the cream. Serve with cake.




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