Quick and Easy Strawberry shortcake

I made this tonight for dessert and it was WONDERFUL!!!

Quick and Easy Strawberry Shortcake

For shortcake –

1 frozen Sara Lee Pound Cake
1 small container Cool Whip
1 pint fresh strawberries slice into halves, tops removed

Ganache –

½ cup heavy whipping cream
8 ounces semi sweet or bittersweet chocolate
Optional -- 1 teaspoon instant espresso powder and 1 tablespoon Kahlúa OR 1 tablespoon of any liqueur or 2 teaspoons vanilla extract


Thaw Pound Cake and Cool Whip in Fridge (5 hours). Slice Pound Cake horizontally into 3 layers. Spread Cool Whip ½ inch thick on bottom layer, top with ½ of the strawberry slices. Add second layer of pound cake. Top with ½ inch thick layer Cool Whip and remainder of strawberries. Add top layer of pound cake. Set aside.

Prepare Ganache -- Place chopped chocolate in a medium-sized, heat proof bowl. Make note that the hot cream will eventually be poured over it and must cover it entirely. Pour cream into a medium saucepan under medium heat and bring to a boil. Remove from heat and pour over chocolate. Shake bowl and allow to stand for about 2 minutes. Stir with a whisk until smooth. Add espresso powder dissolved in liqueur or other optional ingredients.
Drizzle over pound cake and let set for a minute. Slice and serve! Make 4 servings. Recipe can be doubled!