2 pounds fresh strawberries, washed and quartered
1 poundcake cubed
2 cups heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla extract
10 cups lowball style clear drinking glasses work well
Mint leaves for garnish
Zest and juice orange. Reserve 2 teaspoons of zest and gently toss strawberries in orange juice. Set aside.
In a mixing bowl, whip the heavy cream, sugar and vanilla until peaks form. Fold zest into whipped cream.
Layer each serving glass with pound cake, strawberries, and whipped cream. Repeat until cups are filled to top. Garnish with fresh mint leaves and refrigerate until ready to serve.