8ounces 1/2 inch thick of Sara Lee® All Butter Pound Cake
1poundstrawberrieswashed and cored
1cup French Vanilla yogurt
whippedcream if desired
Heat a large skillet over medium heat. Add 1 tablespoon of butter. Cut 4 slices 1/2 inch thick of Sara Lee® All Butter Pound Cake into small cubes. Gently toast the pound cake cubes until they are golden brown, turning about every 15 seconds.
In a blender combine strawberries that have been washed and hulled, French Vanilla yogurt, and 2 teaspoons of sugar. Toss toasted pound cake croutons into individual bowls and top with strawberry soup. Garnish with whipped cream if desired. For more Sara Lee® All Butter Pound Cake recipes check out the Most Exciting Pound Cake Recipes Pinterest board.