POUND CAKE WITH STRAWBERRIES AND CREAM

This is quick, easy, delicious and elegant enough for special occasions when you don't have time to make the cake from scratch. Use as little or as much of the ingredients as you want and save the rest for the next day. This recipe calls for a quality store-bought cake and non-dairy whipped cream. If you have more time, make your own and assemble as noted.

INGREDIENTS

1 store-bought frozen or fresh pound cake (thaw according to package directions)

1 container non-dairy whipped cream, thawed

Fresh strawberries

Sugar to taste

Several hours ahead of serving, clean and hull the strawberries (save one unhulled berry for the number of servings.) Slice the hulled strawberries into desired sizes. Crush lightly with a potato masher to make some juice. Add sugar to taste. Cover and refrigerate. Stir occasionally to combine well.

Just before serving, slice cake into desired pieces and place on individual serving plates. Top each with strawberries and some of the juice. Top each serving with a generous dollop of whipped cream and the reserved, unhulled strawberry. Spread some additional juice on the plate around the cake.

Notes: Always wash strawberries before removing the hull. The amount of sugar used depends on taste and the sweetness of the berries. The strawberry mixture can be prepared a day ahead and refrigerated until use. Canned whipped cream can also be used, if preferred.

Variations: This is also good with any fresh or canned berry or fruit.

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