Chef Skip Laskody from Harris Teeter.
Rinse and hull berries. Quarter slice them if they are large, then divide the straw berries in half. Place half of the berries in a food processor and puree. Add the Strawberry glaze and balsamic vinegar to the puree, mix to combine.
Slice the cream cake loaf into 9 slices. In a chilled stainless steel bowl, whip the cream to soft peaks, then add sugar and continue to whip until you form stiff peaks.
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