I love pound cake. I mean, honestly, who doesn’t? It’s so stinking delicious! So I’m excited to be doing another post with Sara Lee Desserts! (You can check out my last post with Sara Lee here — Mini Berry Trifles with Lemon Whipped Cream) This time around, I wanted to try out grilling the pound cake. I’ve seen a few recipes using grilled pound cake and I was intrigued. (Like this recipe for Mini Grilled Strawberry Shortcake Skewers or this one for Grilled Pound Cake with Berries and Whipped Cream). Strawberries are in season so a Strawberry Shortcake recipe was in order… but I upped the flavor by adding Nutella Whipped Cream. Oh yes. Ingredients: 1 family sized Sara Lee Pound Cake 1 16 oz pack of strawberries 1/2 cup nutella 1 cup whipping cream cooking spray #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle? This berry trifle uses fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl. Ingredients (makes 4 mini trifles): 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1/2 teaspoon sugar 1 jar ( roughly 11 oz) lemon curd 1 Sara Lee pound cake, defrosted strawberry jam 1 pint blueberries 1 pint raspberries 2 strawberries, halved #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.