- 8 slices of pound cake, cut three fourths of an inch thick
- 2 Cups sliced strawberries
- ½ Cup sugar
- 2 Tablespoons rum
- 2 Cups marshmallow fluff, warmed briefly in microwave
In a medium bowl, toss berries with sugar. Add rum and stir to combine. Let sit 10 minutes.
Divide berries among shortcakes, making sure to douse with accumulated juices. Top each with a dollop of marshmallow. Toast with kitchen torch or under broiler. Serve.