Strawberry Cream Pound Cake with Ganache
strawberry preserves / jam
whipped topping, thawed
fresh strawberries , sliced ; divided
semi-sweet chocolate chips
1Carefully , Slice pound cake horizontally in three layers.
2Spread the bottom layer with strawberry preserves.
3Take one package of strawberries , remove stem , slice ; Place berries on top of preserves.
4In a small bowl , mix the whipped topping with 4 TBS. of the preserves. Dot 1/2 the cream mixture over the preserves and berries and gently spread until covered.
5Place the second layer of the pound cake on top and repeat process with the remaining preserves , sliced berries and cream. Top with the top portion of the pound cake.
6Cover with plastic wrap and refrigerate for at least an hour or so. ( over night is good too )
7In the top of a double broiler ; heat the heavy cream and choc. chips , stirring constantly until smooth and shiny.
8Remove from the heat and set aside to allow the ganache to cool . Thickness should be pourable but not runny.
9Pour the ganache over the chilled cake and top with freshly cut strawberries for garnish.
10Slice and serve with extra ganache and strawberries on the side if desired.