Pound Cake with Balsamic Strawberries and Basil Whipped Cream

Ingredients

• 0.3 cup balsamic vinegar 
• 3 Tbsp basil leaves 
• 0.3 cup firmly brown sugar light packed
• 0.3 teaspoon pepper freshly ground
• 8 slices buttermilk pound cake 
• 6 tablespoons powdered sugar 
• 32 oz strawberries fresh sliced
• 2 cups whipping cream 

Equipment

• bowl
• sauce pan
• sieve
• hand mixer

Directions

1. Stir together whipping cream and basil in a small bowl; cover and chill 8 to 12 hours.
2. Cook vinegar and brown sugar in a small saucepan over medium heat, stirring constantly, 2 to 3 minutes or until sugar dissolves.
3. Remove from heat, and stir in pepper; cool completely (about 30 minutes).
4. Stir together sliced strawberries and vinegar mixture in a large bowl; cover and let stand 30 minutes.
5. Pour cream mixture through a wire-mesh strainer into a bowl, discarding basil. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
6. Serve pound cake slices with strawberry mixture and basil whipped cream.