Strawberry Shortcake - cooking recipe

Ingredients

2 pt. fresh strawberries
1 fat free pound cake
2 tsp. sugar
1 container Cool Whip topping

Preparation

Place strawberries, sugar and 1 cup water in medium size pot and cook 5 minutes on medium, then turn setting down to low and cook for another 5 minutes.
Remove strawberries and allow to cool.
Slice pound cake into 1/2 in sections.
After the pound cake has been sliced into sections, be sure there is enough for 2 layers.
Place 1 layer of cake in a flat serving pan or bowl. Spread a moderate amount of strawberries over the first layer of cake and half cup of juices from the cooked strawberries.
Add a layer of Cool Whip topping to the first layer of cake and strawberries.
Place another layer of pound cake on top of Cool Whip and add strawberries, juices and Cool Whip.
After everything is finished, there should be 2 layers of cake, Cool Whip and strawberries.
The amount of each ingredient used will determine how many servings are made.