Store-bought pound cake, sliced
In a medium bowl, cut strawberries in halves. Add a little of honey and balsamic vinegar; 1-2 tsp is just fine for 10-12 strawberries. Cover the bowl with plastic wrap and place in refrigerator for 30 mins. This allows strawberries to release all the yummy juice. To serve, place a piece (or more) of the pound cake on dessert plate. Top with strawberries and whipped cream. Don't forget the juice!