Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pint fresh California strawberries, washed and hulled, or one 20 ounce bag frozen whole strawberries
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 frozen pound cake (12 ounces) defrosted (reserve foil pan)
- 1 aerosol can (7 ounces) whipped light cream
- =
Directions
Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into berries. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature; fold in remaining sliced berries. Cut cake in 12 slices. Arrange slices back in reserved foil pan, one at a time, holding pan on a slant, spooning glaze between them. Spread remaining glaze on top. Recover with cardboard lid; chill 4 hours, or overnight. To serve: cut away cake pan and transfer cake to serving platter. Pipe whipped cream around base and top of the cake. Garnish with whole berries. Cut diagonal slices. Serve at once. Yield: 6 to 8 servings.