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Dessert
8 servings
20 minutes
0 minutes
Chef Tom Fraker
Dessert Sauces (use Chocolate Dessert Sauce) 1 tablespoon per serving or as needed
1 pint strawberries, hulled and sliced
1/4 cup Organic Blue Agave Syrup
12 ounces frozen pound cake, thawed and sliced into 16 portions
Canned whipped cream (use 1 tablespoon per serving or as needed)
8 leaves mint for garnish
In a bowl, carefully stir together the strawberries and the agave syrup.
Drizzle some of the chocolate sauce on a dessert plate.
Next top the sauce with a slice of cake.
Top the cake with some strawberries and a bit of whipped cream.
Place another piece of cake on top of that.
Add some more strawberries and whipped cream and garnish with a mint leaf.
Continue for remaining 7 plates. Serve and enjoy.
I like to add a scoop of chocolate ice cream to the plate.
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