• 1 11-ounce Sara Lee frozen pound cake
• 16 ounces fresh strawberries
• 1 pint of whipping cream, divided
• 1 teaspoon sugar
• 3 ounces white chocolate
• 2 ounces semi-sweet chocolate

1. Open the pound cake and defrost according to the directions printed on the paper lid.

2. Keep whipping cream refrigerated until needed.

3. Wash and pat dry the strawberries. Set aside approximately 8 berries to decorate plate with.

4. Cut and quarter 12-15 berries. Set aside for a few minutes.

5. Slice the pound cake lengthwise into 3 equal slices. Set aside.

6. In a large metal or glass bowl, whip 1 1/4 cups of the cream with an electric mixer. When it starts to thicken, stop the mixer, add the sugar and continue whipping to soft peaks.

7. Place the bottom cake layer on your serving plate. Cover the cake layer with half of the whipped cream and then a layer of strawberries.

8. Place the second layer of cake on top and repeat the cream and strawberry layers. Finish by placing the top layer on the cake. Place the cake into the refrigerator to keep cool.

9. Weigh 3 ounces of white chocolate. Finely chop the white chocolate and place in a pyrex measuring cup. Pour 1/4 cup of whipping cream over the chocolate and place in microwave for 15-second intervals stirring each interval. Stir until all of the chocolate and cream are combined. Set on counter to cool.

10. Prepare the semi-sweet chocolate the same way as the white chocolate, except use 2 ounces semi-sweet chocolate and 1 ounce whipping cream.

11. When the white chocolate is no warmer than body temperature, remove the cake from the refrigerator and slowly pour white chocolate over the cake, allowing it to gently run over the edges. After the white chocolate has hardened, pour the semi-sweet chocolate over the cake in the same manner.

12. Place strawberries on the plate for presentation.

Peggy Weaver

• 1 tablespoon olive oil
• 1 medium onion, diced (1/2 cup)
• 1 cup sliced fresh mushrooms
• 1 pound fresh peas
• 1/4 teaspoon coarse salt
• 1/8 teaspoon white pepper
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1. In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.

2. Sprinkle with salt, pepper, and thyme. Serve immediately.

Makes 6 servings.

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