Strawberry Pound Cake with Whipped Cream & Preserves - Easy Recipe

INGREDIENTS

1 package (10 ounces) frozen strawberries, thawed and coarsely chopped 1 tablespoon powdered sugar 1/2 cup whipping cream, whipped 2 frozen all-butter pound cakes (10-3/4 ounces each), thawed 1/2 cup strawberry preserves

PREPARATION:

1. Drain strawberries; reserve 1 tablespoon juice. Discard remaining juice. Gently combine strawberries, reserved juice and powdered sugar with whipped cream; set aside.
2. Cut each cake into 12 slices. Spread half of slices with about 1-1/2 teaspoons preserves each. Top with remaining slices to make sandwiches. Press sandwiches gently to spread preserves to edges, scraping any excess from edges. Place onto serving plates; top with whipped cream mixture.

This recipe appears in: Valentine's Day NUTRITIONAL INFORMATION: Protein 3 g Fiber 1 g Carbohydrate 37 g Cholesterol 14 mg Total Fat 14 g Calories 278 Sodium 207 mg DIETARY EXCHANGE: Fat 2-1/2 Fruit 1 Starch 1-1/2