1 box (16 ounces) strawberries, sliced
2 tablespoons Dierbergs granulated sugar
4 slices (¾ inch thick) angel food cake or pound cake
3 tablespoons peach schnapps (divided)
½ cup whipping cream
2 tablespoons Dierbergs powdered sugar


1. In medium bowl, combine strawberries and granulated sugar; cover and chill at least 1 hour.

2. Brush cut sides of cake with 2 tablespoons of the liqueur.

3. Place cake on oiled grid over medium heat; grill until grill marks appear, about 1 to 2 minutes per side.

4. In large mixer bowl, beat whipping cream, powdered sugar, and remaining 1 tablespoon liqueur at high speed until soft peaks form.

5. Place cake slices on individual plates; divide strawberries along with juice over tops.

6. Serve with dollop of the sweetened whipped cream.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 346
Cholesterol: 41 mg
Fat: 12 g
Sodium: 185 mg
Carbohydrates: 53 g
Protein: 4 g
Fiber: 2 g