1 pint fresh strawberries
1 tub whip cream (large)
2 cups pound cake cubes
Reserve 3 or 4 berries for garnish. Slice berries; arrange along sides of clear straight-sided 1 1/2-quart bowl.
Place 1/2 cake in bottom of dish. Pour 1/2 berries over cake. Top with 1/2 the whip cream. Repeat.
Garnish with reserved berries just before serving.
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