Strawberry season that is. Who could resist fresh local strawberries? Especially when combined with cake. I must admit this is so simple I am almost ashamed to put it on here. However, not so ashamed to make not one, not two, but four of these delicacies in the last two weeks. All this is is a simple sour cream pound cake sliced in half. I slice the strawberries and let them sit making their own juice for a few hours and then lay the slices on the bottom slice of cake, and pour the juice in the bowl over them so it will soak into the cake. Then I layer some store bought whipped topping on top of that and of course some more strawberries. Next I place the top layer of cake and lightly smush (yes, that is a technical term) it down. On top of that cake I spoon more whipped topping and then some strawberries that I halved lengthwise. Any strawberries left over and juice are places around the bottom of the cake for garnish. Voila! It is finished and ready to be cut. Oh, on the last cake I swirled some chocolate sauce over the slices of cake and served it. I did not hear any complaints. Feel free to use this and adapt it...it is easy and so ugly that it appears elegant. Go Figure!
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