1. Wash, hull and slice your strawberries and set aside. 2. Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside. 3. Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form. 4. Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body). 5. Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches 6. Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up. 7. Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish. 8. At this point I like to decorate with some mint leaves or strawberries on top. 9. Chill for about an hour and serve! ---------------------------------------------------------------------------
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