3 lb Fresh strawberries
3 c Light sour cream
6 tb Brown sugar
3 lb “pound” cake; such as Sara
-Lee, see note
note: SUBSTITUTE a 44-oz supermarket vanilla tube-pan cake.
Rinse and hull strawberries; slice or leave whole.
Whisk together sour cream and brown sugar until smooth.
Cut cake into about 24 slices. Serve each piece with dollop of the
sweetened cream and strawberries on the side. Or put strawberries and cream
in separate bowls alongside the cake platter and let guests garnish their
own. Makes 24 servings.
(Nutrition Informatlon per serving: 334 calories r grams fat, 91 milligrams
cholesterol, 98 milligrams sodium)
“Delicious Mix of Easter Traditions,” by Tina Danze, Universal
Press-Syndicate 1998/04/08 Riverside PE Hanneman/Buster/McRecipe
Yields
24 Servings