POUND CAKE WITH STRAWBERRIES AND WHIPPED CREAM

MAKE IN ANY AMOUNT DESIRED

This recipe is a quick, easy and delicious dessert for family meals or unexpected company. Keep the cake and whipped topping on hand in the freezer, and all you need is some fresh berries. If necessary, frozen berries could be used, as well. Use as little or as much of the ingredients as you need and save the rest for another day. When you have more time, make the cake from scratch and freeze for preparations like this. Then all you have to do is whip some heavy cream with a little powdered sugar and assemble as noted.

• 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

Clean and hull the strawberries, saving one unhulled berry for each serving. 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. (Can be prepared several hours ahead.)

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 good with any fresh or canned berry or fruit.