Ingredient Checklist


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.

  • 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; 23 g total fat; 12 g saturated fat; 20 mg cholesterol; 405 mg sodium. 84 g carbohydrates; 3 g fiber; 3 g protein;