Strawberry Shortcut Shortcakes

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• 1 Sara Lee family size poundcake
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon almond extract
• 1 pint fresh strawberries, washed, dried and sliced
• 1 sprig fresh mint

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1. Beat whipping cream with powdered sugar and almond extract until soft peaks form.
2. Slice poundcake into one-inch thick slices, then into smallish squares and transfer to individual serving plates. (You may want to do this a little bit ahead of time, so the pound cake has a chance to thaw a little.)
3. Pipe almond whipped cream over pound cake squares, then arrange strawberry slices on top and garnish with a small sprig of fresh mint.

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Enjoy!