Caramelized Pound Cake Napoleon with White “Mango” Nectarines and Strawberry Ice Cream

I have always loved strawberry shortcakes, especially when the shortcakes are hot and buttered and are served with lots of whipped cream and raspberry, blackberry, or blueberry sauces. But I find the cakes themselves, even at their best, a bit much to eat.

So I came up with the idea of using toasted and caramelized thin slices of cake, thereby cutting way down on the starch in the dish while emphasizing the fruit.

In my first book, I used plums (ripe Simka, Santa Rosa, and Q