Strawberry shortcake with pineapple

Ingredients:

• 1 container (400g) frozen sliced ​​strawberries (preferably Dole), thawed
• 2 x 220g cans of canned pineapple chunks, drained
• 0.5 cups orange confiture
• 1 frozen pound cake (450 g), preferably Sara Lee, thawed
• 1 container (220 g) strawberry cream cheese
• Whipped cream
• A sprig of mint, for decoration

Preparation:

1. In a bowl, combine strawberries, pineapple and jam; set aside.
2. Cut the thawed pound cake into 16 slices. Spread half the slices with cream cheese. Arrange on a serving platter. Spread half the strawberry mixture on the cake slices. Top with the remaining cake slices and the strawberry mixture.
3. Serve garnished with whipped cream and mint leaves.