Directions

1. In a large mixing bowl, whisk together the whipping cream and powdered sugar until you have stiff peaks. Place in a bowl, cover with plastic wrap and refrigerate.
2. In a medium bowl, combine the mango pieces and strawberry slices. Sprinkle with sugar and vanilla and stir with a spoon. Cover with plastic wrap and refrigerate for 2-4 hours. This will help bring the juices out of the fruit.
3. To assemble the shortcakes, slice pieces of the pound cake and place in a shallow bowl or on a small plate. Spoon fruit and juices on the pound cake. Top with whipped cream, another piece of pound cake, more berries and whipped cream. Enjoy immediately.