Strawberry Shortcake

Ingredients & Measurements
Vanilla Pound Cake*
Fresh strawberries
2 tsp. granulated sugar

Whipped Cream
12 oz heavy whipping cream (cold)
½ cup powdered sugar
2 tsp. vanilla extract

*You can also use store-bought pound cake

Instructions:
Step 1: Prepare the Strawberries
Thoroughly wash strawberries. Remove the stems and slice strawberries into bite size pieces. Place sliced strawberries in a medium bowl. Sprinkle sliced strawberries with 2 tsp. granulated sugar. Mix together and set aside.

Step 2: Make the Whipped Cream
Shake the whipped cream container, then pour into a large bowl. Using a hand mixer, beat until it starts to become thick. Add the powdered sugar and vanilla and continue to beat until ripples form and it thickens. You want to beat just until peaks begin to form. Careful to not over beat this.

Step 3: Assemble
Slice pound cake, spoon strawberries onto the pound cake and top with whipped cream and enjoy!

**TIPS**
You can add lemon zest to the strawberries and whipped cream. You can also spread a layer of lemon curd onto the pound cake before adding the berries and whipped cream to take this to another level. 

Store strawberries and whipped cream in separate air tight containers into the refrigerator for up to 3 days. You can store the pound cake in the refrigerator in an airtight container for up to 5 days or freeze. This is the perfect dessert to feed a crowd, or take to a bbq or outing.