Ingredients:

  • 2 lbs fresh strawberries, hulled and quartered
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1 lb pound cake, torn into 1-inch pieces
  • 2 cups heavy whipping cream, ice-cold
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch fine salt

Instructions:

  1. Combine the quartered strawberries, sugar, lemon juice, and vanilla in a glass bowl. Stir gently to coat and let the mixture sit at room temperature for at least 30 minutes to create a natural syrup.
  2. Pour the ice-cold heavy cream, powdered sugar, vanilla, and salt into a chilled bowl. Beat on medium-high speed until stiff peaks form.
  3. Place a handful of torn pound cake pieces at the bottom of each of the 10 individual serving glasses and press down lightly.
  4. Using a slotted spoon, scoop a generous portion of macerated strawberries over the cake layer, drizzling some of the accumulated syrup over the top.
  5. Top each glass with a layer of the stabilized whipped cream and garnish with a fresh strawberry slice if desired.