Strawberries With Pound Cake
 

This classic combination is the perfect summer dessert.

Serves 3-4

1 pint Strawberries, fresh
3 tablespoons Sugar
4 slices Pound cake
1 cup Whipped (or Chantilly) cream
Mint leaf

Remove the tops from the berries. Cut them into large slices. Place them in a bowl and toss them with the sugar. Allow them to rest for 30 minutes, stirring frequently. Spoon the berries with their juice onto the sliced pound cake. Top with the whipped cream. Garnish with the mint leaf.

- Nick Sundberg