Ingredients

• 1 store-bought loaf pound cake
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 cup diced strawberries
• 2 tablespoons mini chocolate chips

Instructions

1. Special equipment: 2-inch cookie cutter shapes or rounds
2. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
3. Slice the pound cake into 1/2-inch slices, and use the cookie cutters to cut out a shape in each slice. Place the pound cake shapes onto a sheet pan and toast in the oven until lightly golden, about 5 minutes. Transfer the shapes to a rack and cool for 20 minutes.
4. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream and sugar and beat until soft peaks form, about 2 minutes. Gently fold the strawberries into the whipped cream.
5. To assemble, spoon 2 tablespoons of the cream onto one of the cutouts. Sprinkle with mini chips and top with another cutout.