• In a medium bowl, combine the strawberries, Espresso Balsamic Vinegar, sugar, almond extract, salt and pepper and toss to coat.
• Leave to macerate for 15 to 20 minutes in the refrigerator.
• Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan.
• Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes.
• Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
• Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice.
• Top the slices with some of the macerated strawberries and garnish with toasted almonds.
• Serve immediately.

Vanilla Pound Cake

• Preheat the oven to 350 degrees F.
• Butter a 9-by-5-inch loaf pan
• In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
• In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy.
• Add the sugar and mix for 1 minute.
• Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended.
• With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes.
• Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.