Pound Cake with Strawberries and Ginger-Infused Honey

Another super-simple sauce—honey infused with ginger, then tossed with fruit and allowed to macerate.

Serves 6

1/2 cup honey
One 4-inch piece fresh ginger (about 2 ounces), minced
12 ounces strawberries, hulled and quartered
One 12-ounce pound cake, cut into 6 slices

In a small saucepan over medium heat, bring the honey and ginger to a boil. Remove from the heat and let steep for 30 minutes. Strain, pressing the solids. Discard the solids.

Place the strawberries in a medium bowl. Add the ginger-infused honey and toss gently. Let the strawberry mixture stand, stirring occasionally, for 1 hour. (This will draw out the strawberries’ juices, simultaneously flavoring the syrup and softening the fruit. If pressed for time, simply toss strawberries in the ginger-infused honey and proceed to the next step.)

Arrange the pound cake on plates or a serving platter and drizzle the strawberry mixture on top. Let stand for 5 or 10 minutes before serving to let the syrup soak into the cake.