Toss together strawberries and sugar in a medium bowl and let macerate for at least 10 minutes.

Meanwhile, spread both sides of pound cake slices with Vanilla Fudge Snack Spread, about 1/2 tablespoon per side.

Heat a large non-stick skillet over medium-low heat. Add the pound cake slices and cook, working in batches if needed, until golden brown, 3-5 minutes per side. Transfer to a plate and generously brush the top faces of each slice with coffee. Set aside.

In a small bowl using an electric hand mixer, beat together mascarpone cheese and powdered sugar until smooth and creamy.

To assemble, spread 1 slice of pound cake with a generous layer of sweetened mascarpone. Top with macerated strawberries and a dollop of whipped cream. Serve.