Cake toast with honeyed strawberries

Prep 10 min
Total 15 min
Makes 4 Servings



2 tbsp
454-g pkg
strawberries, hulled and quartered
1/4 cup
chopped fresh mint leaves
304-g pkg
pound cake, preferably Sara Lee, cut into 8 1-in. slices


  • POUR honey into a medium bowl. Add strawberries and mint. Stir to coat and set aside, stirring occasionally.
  • PREHEAT oven to 400F. Line a baking sheet with parchment paper. Spread out cake slices on parchment. Toast in centre of oven, flipping halfway through, until lightly toasted, 5 to 7 min.
  • ASSEMBLE by placing cake on plates and topping with strawberries. Drizzle with strawberry juice and add a scoop of ice cream (optional but good).


Calories 369, Protein 5 g, Carbohydrates 52 g, Fat 16 g, Fibre 3 g, Sodium 223 mg.
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