Quick Strawberry Shortcakes
|Pound cake||4 Ounce, cut in 4 slices, lightly toasted|
|Pound cake slices||4 Ounce, lightly toasted (4 Round Slices, 1 Ounce Each)|
|Strawberries||2 Cup (32 tbs), sliced|
|Frozen dairy whipped topping||1⁄4 Cup (4 tbs), thawed|
1) Use 4 individual plates to place 1 slice of pound cake.
2) Arrange 1/4 of the strawberries on each slice of cake in a nice pattern by slight overlapping.
3) Use a pastry bag fitted with a star tip, to pipe 1/4 of the whipped topping onto center of the shortcakes.
4) Garnish each serving with a mint sprig and serve.