Strawberries & CREAM

Turn this classic, dreamy duo into an extra-special summer dessert.

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM

ACTIVE: 30 min 1

TOTAL: 30 min

SERVES: 6

1 cup cold heavy cream

1/4 chocolate syrup, plus more for drizzling

1-quart strawberries

2 tablespoons sugar ounces semisweet chocolate, finely chopped

3 tablespoons unsalted butter

6 slices of pound cake

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 of 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.

STRAWBERRY SHORTCAKE SUNDAES

ACTIVE: 25 min

TOTAL: 50 min

SERVES: 6

FOR THE BISCUITS

11/2 cup all-purpose flour

1/4 cup sugar

1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/4 teaspoon freshly grated nutmeg