1 frozen pound cake, thawed1 pound strawberries, hulled and sliced Juice of one fresh orange (see tip!) ¼ tsp. rum extract 1 tub (8 oz.) prepared fat-free whipped topping ¼ tsp. grated orange zest ½ tsp. vanilla extract
Place sliced strawberries in medium-sized mixing bowl. Add juice of one fresh orange, and rum extract. Lightly crush strawberries using potato masher. Cover and refrigerate to allow strawberry mixture to macerate, at least one hour.
Meanwhile, add grated orange zest and vanilla extract to prepared whipped topping, blending well. Refrigerate until serving time.
Slice pound cake into ½-inch slices, then cut each slice in half. Place slices in preheated waffle iron for about 10 seconds, or until nicely crusted and golden brown on both sides. This process will enhance the flavor of the buttery pound cake, and provide crunch on the outside for texture and appearance.
To serve, place 4 pieces of the crusted pound cake on a lovely plate. Spoon some of the chilled strawberry mixture over top, then dollop with flavored whipped topping. Garnish with a beautiful, whole ‘stem on' strawberry. Sprinkle powdered sugar over dessert, if desired.
Kitchen Kimberley's Quick Culinary Tips:
· To ‘macerate' means to soak a fruit in liquid, in order to infuse it with the liquid's flavor. This is typically done with a liqueur, or a spirit, such as brandy, or rum. Fresh fruit juice works well, too.
· To keep fresh strawberries at their peak, do not wash until ready to use. Store them in a single layer on a paper towel in a shallow container in refrigerator for 2 to 3 days maximum. For best flavor, use them the day of purchase!
· To juice a fresh orange easily, roll the orange on a countertop to loosen the juices inside. Rinse the orange, then simply poke a fork into the fruit, and squeeze juices into a bowl. This should allow you to enjoy the juice, without the unwanted pulp or seeds! Try this method on lemons and limes, as well.