Once upon a time, I worked at an Italian coffee + pastry shop in Maryland. One of the comments I received time and time again was “How do you work here and maintain your figure?! I’d be eating these desserts ALL the time!” I wish I still had this “figure.” I worked there from the ages of 19 and 21 and (briefly) had the metabolism of a college athlete. #cry. In retrospect, I really should have stuffed my face more with those desserts! The upside, however, was that I picked up a few gems while working there:
- It’s es-presso not ex-presso
- Tiramisù really is a little slice of heaven
- It takes a group of 5 people or more to finish a whole Belgian waffle with 8 scoops of Italian gelato, wet nuts, strawberries and whipped cream
- He who attempts #3 by himself will throw up on the carpeting (true story)
- There really is no such thing as too much of a good thing (well, except if you’re the guy above)
- It’s possible to recreate insanely delicious desserts at home.
One of my favorite desserts was also one of their easiest ones: the Homestyle Pound Cake. Two slices of pound cake, warmed, served with strawberries, vanilla gelato and whipped cream.
This weekend we had a small get-together at our house with friends. My husband cooks while I entertain. I thought it would be nice to also serve dessert after dinner, but I also didn’t have the time to make things from scratch. So I went to Publix before company arrived. In the frozen desserts section I found the perfect ingredients to recreate my favorite dessert: Sara Lee® All Butter Pound Cake, Breyers® Homemade Vanilla ice cream, and Publix frozen sliced strawberries.
So without further ado, here’s how easy it is to make this dessert, the perfect ending to a hot summer day.
Homestyle Pound Cake with Strawberries and Ice Cream
- 1-2 slices Sara Lee® All Butter Pound Cake thawed
- 2-3 scoops Breyers® Homemade Vanilla
- 2 tbsp. frozen strawberries thawed
- Cool Whip optional
Thaw the frozen pound cake and slice into approximately 8 slices. Set aside.
Thaw the frozen strawberries in the refrigerator or microwave.
Warm each slice of pound cake in 10-15 second increments in the microwave, or until warm to the touch on both sides, on a microwave-safe dish. Depending on your microwave settings, you might have repeat the process while flipping it over a few times. Don't overcook or it will dry out and/or burn!
Place the ice-cream on the slice of pound cake, or if you used two slices, between the two slices.
Spread the strawberries around the ice-cream and pound cake.
Garnish with whipped cream (optional).
The adults loved it, but the two boys who were here devoured this dessert. The high schooler was especially interested in how to make it. Sounds like a winner!