My father’s birthday was this past Sunday, and I volunteered to make the cake. One of my Dad’s favorite is Strawberry Shortcake so I decided that would be the easiest to make. Ideally I would have made this the night before but since we had some snow, and my brother only told me the time at 9am that we were doing lunch at 1pm I only had so much time to plan.

Directions: Cut the tops off the strawberries, and dice into bite sized pieces. Sprinkle with the sugar and stir. Set aside.


Heat the pound cake according to the directions, approximately 45-60 seconds. Cut down the middle to make 2 long pieces. Place the bottom half on the plate you plan on serving it on. Pipe a bit of the whipped frosting along the edges to keep the filing in place.




- 2 cups Strawberries ~ 1 tub of Cool Whip (12 oz) ~ ¼ Sugar or sugar substitute (I used Stevia in the Raw) ~ Pound Cake - Family Size (16 oz) ~ 1 TBSP Vanilla Extract ~ 1 TBSP Milk or Almond Milk
- Cut the tops off the strawberries, and dice into bite sized pieces. Sprinkle with the sugar and stir. Set aside.
- Mix the Cool Whip, Almond Milk, and Vanilla and place in the fridge for approximately 30 minutes.
- Heat the pound cake according to the directions, approximately 45-60 seconds. Cut down the middle to make 2 long pieces. Place the bottom half on the plate you plan on serving it on. Pipe a bit of the whipped frosting along the edges to keep the filing in place. Spoon half the strawberry mixture inside the filling. Place a dollop of frosting on top of the strawberries and smooth it out. Place the top of the sponge cake on top. Repeat the frosting and strawberry layer and top with the remaining frosting. It may spill out over the sides, but don't worry. Place the cake into the fridge until ready to serve.