Step 1

Combine the sugar, cornstarch, lime zest and nutmeg in a small saucepan, stir to combine

Step 2

Add 2 cups of the sliced strawberries to the saucepan and mash with a potato masher.

Step 3

Bring the strawberries to a simmer over medium heat; stir until thickened, about 5 minutes.

Step 4

Remove from heat and pour into a small bowl and place in the refrigerator to cool.

Step 5

If using a frozen pound cake make sure it has been thawed. Cut the pound cake into thick slices and cut the slices into bite-size cubes. Cover with plastic wrap until ready to use.

Step 6

Pour the whipping cream into a small bowl and beat on low for a minute until the cream starts to thicken. If you immedately beat the cream on high speed the cream will possibly splatter. Once the cream starts to thicken raise the speed to medium high and beat until stiff peaks form.

Step 7

Add 2 tablespoons of the cooled strawberry sauce to the whipped cream and whip to combine. Keep in the refrigerator until ready to use.

Step 8

Select four small cups or dessert dishes.

Step 9

Put 1 - 2 tablespoons of the cooled strawberry sauce in the bottom of the cup/bowl

Step 10

Alternately add the reserved sliced strawberries and cake pieces

Step 11

Top with 1 - 2 tbls of cooled strawberry sauce.

Step 12

Top your dessert with a large dollop of strawberry whipped cream and sprinkle on extra lime zest.

Step 13

Keep this dessert refrigerated until ready to eat.