Toasted Pound Cake With Strawberries and Chocolate Cream

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
Poundcake with strawberries is a classic, simple dessert. We’ve elevated this version by toasting the poundcake slices until golden brown, serving them on a base of a rich chocolate syrup and topping them with macerated strawberries, chocolate whipped cream. Adding a chocolate-covered strawberry on top also adds a nice finish.



  1. Beat the heavy cream and chocolate syrup in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
  2. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Dip the 6 whole strawberries in the melted chocolate, then transfer to a sheet of parchment paper and let set.
  3. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
  4. Drizzle some chocolate syrup on each plate. Top each with a piece of pound cake, some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.