Bite-sized and topped with fresh strawberries, these tiny treats hit the spot!
Nothing says spring quite like strawberry shortcake, and these super easy, super delish, super adorable mini versions are the perfect bite! Using frozen pound cake makes this dessert moist and oh-so-simple to make.
Yummy pound cake, fresh strawberries topped with smooth whipped cream, mmmmmmmmm!
I just love these pretty and petite treats because even after a hearty meal, I still crave something sweet—but I don’t want a heavy dessert. These are a fresh taste of springtime, but not overly sweet. And seeing that I have a problem with portion control when it comes to anything sweet, these are a great solution.
Let’s make some mini strawberry pound cakes! Gather your frozen pound cake, strawberries, whipped cream and cookie cutters.
Slice the pound cake and cut out the flower shapes. You should be able to get two flowers out of each pound cake slice.
Next, slice the strawberries and cut out flower shapes from the slices using the slightly smaller flower cookie cutter.
Stack the strawberry flowers on top of the pound cake flowers with a small dollop of whipped cream inbetween layers. Then squirt a little bit of whipped cream on top for extra adorableness. So cute!
Perfect for a Sunday brunch or a weekend barbecue, these cute little strawberry treats are so refreshing. They're so good I have to stop myself from eating more than one. Or two. Or three, or...