[realfood] No Bake---Strawberry Short Stacks---with 3 Variations

STRAWBERRY SHORT STACKS

1 pint strawberries
16 oz frozen poundcake, not thawed
16 oz can whipped or creamy strawberry frosting
2 1/2 inch round cookie cutter
Baking sheet

Slice enough strawberries to make 1 1/4 cups. Cut cake in half horizontally. With cookie cutter, cut out 4 rounds from each half, cut each round into 3 layers.

Spread 1 tbs frosting on each of 2 layers from 1 stack, top each with 4 strawberry slices. Reassemble, ending with unfrosted round. Repeat with remaining stacks.

Microwave remaining frosting on high, stirring often, to melt. Spoon on stacks. Chill 10 min. to set. Top with rest of berries. MAKES 8 SERVINGS.*

VARIATIONS---Spread whipped cream tinted pink, instead of frosting between layers, top stacks with a dollop.

Brush 1 side of each cake round with orange liqueur before adding frosting.

Instead of frosting, use chocolate pudding. Top with whipped cream.
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