Serves: 4
Total Calories: 208
1. Remove the tops from the strawberries and slice.
2. Using a very sharp knife, slice the pound cake horizontally into three layers. Then cut the loaf vertically into four stacks.
3. To make the whipped cream, place the cream and sugar in a mixing bowl and beat with an electric hand?held mixer about 3 minutes, or until stiff peaks form.
4. Take one of the pound cake stacks and place the bottom layer on a dessert plate. Top with a layer of strawberries, followed by a layer of whipped cream. Cover with the middle layer of cake and repeat the steps with the middle and top layers.
This Strawberry Shortcake recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.
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