Petit Dessert Finger Sandwiches

An easy to prepare dessert, befitting a garden party.
Servings 8 finger sandwiches
Prep Time


  • 1 Byerly's plain pound cake
  • 4 tbsp Haute Fudge with Grand Marnier (stir before measuring)
  • 4 tbsp Stonewall Kitchen Raspberry Peach Champagne Jam, divided
  • 8 (2 1/2 inch) paper muffin cups
  • 4 whole fresh strawberries, halved
  • mint sprigs


  1. Remove crust from top of pound cake. Cut in half, lengthwise. Spread bottom slice fudge sauce; top with second slice, and spread with 3 tablespoons jam. Refrigerate 1 hour. Before serving, remove crust from sides and ends; clean blade after each slice. Slice cake in half; cut each half in half and cut each in half on the diagonal to yield 8 triangles. Rub strawberry jam over strawberry halves; top each sandwich with one glazed strawberry; place each piece in muffin cup. Garnish with mint sprig.