Papaya and Strawberry Coulis over Pound Cake

Total Time
10 mins
0 mins

An easy dessert that is both French and Carribean!

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  • 10 34 ounces frozen pound cake
  • 1 cup individually frozen strawberries
  • 14 cup rum (light or dark) or 14 cup unsweetened apple juice
  • 34 cup chopped papaya
  • whipped cream


  1. Cut pound cake into 6 slices and arrange on individual serving plates.
  2. Combine the strawberries and rum (juice) in blender. Cover and pulse on and off until the mixture becomes a coarse puree.
  3. Add papaya to blender and pulse until the mixture is smooth.
  4. Pour 1/4 cup coulis (puree) over each cake slice and top with a dollop of whip cream.
  5. Serve at once.