Strawberry Shortcut

Yield

12 servings

Ingredients

1 1/2 quart (6 cups) strawberries, sliced
1/4 cup granulated (white) sugar
1 (12 ounce) package prepared pound cake, cut into 12 slices
1 (8 ounce) tub Cool Whip Whipped Topping, thawed

Directions

Toss strawberries with sugar; let stand 10 minutes or until sugar is dissolved.

Meanwhile, cut each slice of pound cake in half horizontally. Place 1 cake piece on each of 12 dessert plates.

Spoon about 1/4 cup of the strawberries over each cake piece; top with 2 tablespoons of the whipped topping. Repeat layers.

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