Servings 6 servings
Ingredients
- 1 (9-inch) pound cake
- 4 Tablespoons unsalted butter
- 1 1/2 cups homemade or store-bought whipped cream
- 1 1/2 cups sliced strawberries
Instructions
- Cut the prepared pound cake into 1-inch cubes. Line a baking sheet with paper towels.
- Add 2 tablespoons unsalted butter to a large skillet set over medium heat. Once the butter is hot, add half of the pound cake cubes in a single layer and cook, undisturbed, until golden brown and toasted, about 2 minutes. Flip the cubes once and continue cooking an additional 1 minute then transfer them to the paper towel-lined baking sheet to cool. Repeat the toasting process with the remaining butter and pound cake.
- When ready to assemble, add a layer of whipped cream to the bottom of the serving glasses then repeat layers of pound cake, whipped cream and sliced strawberries. Serve immediately.
Notes
- Any small glass works here, cocktail glasses, parfait glasses, mason jars, you name it. Use whatever you've got on hand.
- Skip the frozen strawberries. They release too much liquid once thawed and you'll end up with soggy cake instead of a crisp.
- Best made and served right away. The toasted pound cake croutons lose their crunch the longer they sit.
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