Butter-Toasted Vanilla Pound Cake with Macerated Strawberries

By aamundson

Ingredients

• 1 pound fresh strawberries, sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 3 drops almond extract
• Pinch salt
• Generous pinch coarsely ground black pepper
• 4 tablespoons butter
• 4 slices Vanilla Pound Cake recipe or store-bought
• 4 scoops vanilla ice cream
• 1/4 cup sliced almonds, toasted, for garnish

Preparation

Step 1

n a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.

Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.

Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.