1 Sara Lee family size pound cake
1 (10 oz.) pkg. frozen strawberries
1 (12 oz.) container Cool Whip

Thaw strawberries. Cut pound cake in half lengthwise. Put bottom on plate - spoon strawberries and juice over bottom half of pound cake. Place top half of pound cake on top of strawberries. Frost entire pound cake with Cool Whip. refrigerate or serve immediately. Cut into 1 inch slices and serve.

VARIATION: Use strawberry or raspberry ice cream or frozen yogurt between layers. Frost. Cut pound cake in thirds (lengthwise), spread strawberry, apricot or peach preserves between layers. Frost.