Directions
In a bowl, combine strawberries with 1/3 cup sugar, let sit. Thaw pound cake as instructed on package, and slice into 1/2 inch thick slices. Use a cookie cutter sized to fit your dessert cup to cut out slices of pancakes to use for your layers. If you do not have a cookie cutter, slice the pound cake into the size you need to create 1 layer, and repeat for as many as you need to create 2 layers for each dessert cup. To build your mini shortcakes, layer 1 piece of pound cake on the bottom, then a layer of strawberries, and then a layer of whip cream. Repeat the layers twice so you finish with whip cream on the top. Decorate with a sliced strawberry (optional). Enjoy!
