1/4 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
1 bag (16 ounces) frozen strawberries thawed
1/2 cup sugar
8 slices (each 1/2 inch thick) pound cake
In a medium saucepan, bring figs, wine, and ? cup water to a boil. Cover pan; remove from heat. Let stand until figs begin to soften, 5 to 10 minutes.
Meanwhile, in a blender, puré e strawberries, sugar, and salt until smooth. Push through a fine-mesh sieve into fig mixture in saucepan.
Bring mixture to a boil, reduce to medium-low; simmer until sauce has thickened and figs are tender, 5 to 10 minutes. (To store sauce, cover and refrigerate up to 2 days.) To serve, divide cake among four serving plates; top with sauce.