What you'll need:
Fresh Black Pepper
Ready-Made Pound Cake
COOL WHIP Whipped Topping
2. After letting the berries sit for about 30 minutes, stir in a little bit of fresh black pepper and a chiffonade of fresh mint. This adds a depth of flavour and keeps your berries from becoming too sweet.
3. Thinly slice however many servings of the pound cake you intend to use. Toast it on a baking sheet in a 350 degree oven for about 10 - 15 minutes until it's a nice golden brown.
4. Top your toasted pound cake with the macerated strawberries.
5. Finish the whole thing off with a dollop of COOL WHIP. Voila! Dessert Bruschetta:
Verdict: I'm going to be serving this bad boy during BBQ season, for sure! The macerated strawberries are always a winner, but when paired with the toasty pound cake and the COOL WHIP they are even better.
Addendum: I feel the need to point out that even though this is sponsored content (Holla, COOL WHIP!) it should be noted that I'm no stranger to COOL WHIP. Nolan family legend states that a 2 year old me was once spotted sitting in front of the fridge, open COOL WHIP container and tablespoon in hand. Can you blame me? No. No, you can't. So just be quiet about it and go grab a tablespoon. I won't tell.
Sponsored posts are purely editorial content that I am pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.