It's that time of year that I wish we could eat every meal outside. But, alas, our current home doesn't have any shade during the day that's suitable for that activity. Daniel and I comment often how we loved the balcony in our first apartment in Panama. It was perfect for meals outside and we didn't have to put shoes on or tromp across a gravel yard or go up and down steps, or any of that. Anyway, until the next location (which I hope will have everything I've ever wished for in a house), we substitute eating meals, for just eating dessert on the front steps when it is shady. This particular dessert consisted of pound cake, rhubarb sauce, and vanilla ice cream.
I really liked the pound cake recipe. (Completely grain free, and white-sugar free, by the way.) I just used it as shortcake the other day, dividing the recipe in two 8" round cake pans, and made my own version of this:
Of course I forgot to take a picture of mine, but it looked just about exactly like that, for which I was extremely grateful. It was incredibly easy to assemble, (hallelujah for strawberries that stick like glue in whipped cream!) and these types of desserts look like you spent hours on them. When you really didn't. ;)