1 frozen pound cake, thawed
1 pint fresh strawberries
Cut the pound cake in half horizontally. Spread half of the whipped topping on the cut side of the bottom half. Reserve 6 strawberries with the stems still attached. Thinly slice the remaining strawberries and place atop the whipped topping. Place the top half of the cake over the strawberries. Spread the top with more of the whipped topping and place the strawberries with the stems on the top as garnish.