Springtime Strawberry Pound Cake

Mini bites of strawberry shortcake to celebrate Spring. MORE+ LESS-

By Party Pinching

September 11, 2017

Ingredients

(10.75 oz.) frozen pound cake

lb fresh strawberries

can (6.5 oz.) aerosol whipped cream

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1

Cut pound cake into 12 slices that are 1/2-inch thick each. Using a 1 1/2-inch flower cookie cutter, cut 2 flower shapes out of each pound cake slice.
2

Cut strawberries into 1/4-inch slices. Using a 1-inch flower cookie cutter, cut flower shapes out of the strawberry slices.
3

Spray a small amount of whipped cream on top of the flower pound cake and place the flower strawberry on top. Then top strawberry flower with whipped cream.

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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. 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...