Sambuca Cake with Strawberries, Whipped Cream and Shaved Chocolate

For a complete meal, serve with Spaghetti with Zucchini and Garlic and Spinach and Mushroom Stuffed Chicken Breasts.


  • 1 prepared pound cake, from bakery section or frozen foods (defrosted)
  • 3 ounces sambuca or other anise liqueur
  • 1/2 pint strawberries, halved or sliced
  • 2 teaspoons sugar, plus 2 tablespoons
  • 1 pint whipping cream
  • Chocolate syrup, for drizzling
  • 1 bar good quality dark bittersweet chocolate


Place two-inch thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.

Slice berries and sprinkle with 2 teaspoons sugar; toss and reserve.

Beat whipping cream and 2 tablespoons sugar with a hand mixer until soft peaks form.

Top cake with berries and with whipped cream. Drizzle chocolate syrup in a zigzag pattern over the top. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

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