Put the sliced strawberries in a non-reactive bowl, and add the rose syrup, sugar and vinegar. Macerate for at least 20 minutes. Put strawberries on each slice of cake, then top with a dollop of sour cream.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.4mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 62.9mg||2 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.7g|
|Protein 0.3g||0 %|
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Calories per serving: 54
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