Toasted Pound Cake With Strawberries and Chocolate Cream

1. 1

   Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes.

2. 2

   Refrigerate until ready to use.

3. 3

   Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.

4. 4

   Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes.

5. 5

   Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.

6. 6

   Heat 2 tablespoons butter in a large nonstick skillet over medium heat.

7. 7

   Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate.

8. 8

   Wipe out the skillet and melt the remaining 1 tablespoon butter.

9. 9

   Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.

10. 10

    Drizzle some chocolate syrup on each plate; top each with a piece of pound cake.

11. 11

    Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

12. 12

    Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.