1/4 cup granulated sugar 1/4 cup water 1/4 cup Kirsch 2 pints strawberries, hulled and sliced into bite-sized pieces 1 1/2 cups heavy whipping cream 1/4 cup sugar 1 teaspoon vanilla extract 1 store bought pound cake, angel food cake, or sponge cake or homemade sponge cake
Directions
Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in Kirsch. Let cool. Syrup will keep in an airtight container for up to 1 month.
Combine the berries with 2 tablespoons of syrup in a large bowl. Set aside.
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