Gluten-Free Holiday Trifle

2 Down in the Valley Bakehouse gluten-free mini pound cakes
1 10-oz. package frozen strawberries
½ C. sugar
2 C. heavy cream, whipped
¼ C. powdered sugar
1 container chocolate syrup

Cook strawberries with sugar until sugar melts. Whip cream and add the powdered sugar. In a large clear glass bowl, layer slices of pound cake, strawberries, chocolate sauce and whipped cream. Repeat layers, chill and serve.