Classic Strawberry Shortcake
1 cup sliced fresh strawberries
1 teaspoon sugar
4 slices, each 3/4-inch thick, frozen Sara Lee Pound Cake
1/2 cup frozen non-dairy whipped topping, thawed
Chocolate curls, optional
Sprinkle sugar over strawberries. Cut each pound cake slice in 1/2 to form 2 thin slices. Place 4 pound cake slices on individual plates. Top each slice with 2 tablespoons strawberries; then second cake slice and 2 tablespoons strawberries. Top with whipped topping and chocolate curls, if desired. Serves 4.
*Peach Shortcake: Substitute 2 cups sliced fresh peaches for strawberries. Proceed as above.