This dessert from Linda Coleman of Cedar Rapids, Iowa adds a pretty and refreshing finish to most any meal. This simple, classic dessert comes together in moments and adds a pop of color.
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 2 containers (16 ounces each) frozen sweetened sliced strawberries, thawed and drained
- 1-1/2 cups whipped topping
- Slice cake into eight pieces. Place a cake slice on each of four dessert plates. Top each with 1/2 cup strawberries, 3 tablespoons whipped topping and another slice of cake. Serve with remaining strawberries and whipped topping. Yield: 4 servings.
Originally published as Strawberry Pound Cake Dessert in Simple & Delicious July/August 2008, p21
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