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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Combine
    cake mix, orange juice, eggs,
    butter and orange peel in a
    large bowl. Beat on low for
    30 seconds, until blended, and
    then on high for 2 minutes.
    Pour into a greased and
    floured 9 x 5-inch loaf pan.
    Bake at 350° as per package
    directions. Cool in pan for
    10 minutes, then turn out onto
    a wire rack and cool
    completely. Alternately, you
    can use store-bought pound
    cake, if desired.

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  • Combine sliced strawberries,
    jam and 2 tbsp water in a
    medium bowl. Stir until berry
    slices are well coated with jam.

  • Cut pound cake into
    12 slices, each about 3/4 inch
    thick. Use a 21/2-inch round
    cookie cutter to cut out 6 cake
    rounds. Use a 23/4-inch round
    cutter to cut out 6 slightly
    larger rounds. Save scraps for
    snacking. Press one small
    cake round into bottom of
    each jar. Top each with 1/3 cup
    strawberries and sauce and a
    few tablespoons of the whipped
    cream. Top cream with larger
    cake rounds, another 1/3 cup
    strawberries and sauce and
    remaining whipped cream.

Nutrition Facts

567 calories; fat 23g; cholesterol 20mg; saturated fat 12g; carbohydrates 84g; insoluble fiber 3g; protein 3g; sodium 405mg.
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