Wash and hull the strawberries. Slice them into even pieces and place them in a medium bowl.
Add salt, sugar, and lemon juice to the sliced strawberries. Mix thoroughly. Let the mixture sit for at least 30 minutes to allow the flavors to develop and juices to release.
Set your griddle to low heat.
Slice the pound cake or angel food cake if you haven’t already. Melt the butter on the griddle, then place the cake slices on top. Toast each side for 2–3 minutes until golden brown.
Place the toasted cake on serving plates. Spoon the macerated strawberries (with their juices) over the cake slices. Add a generous dollop of whipped cream on top.
Finish with a sprig of fresh mint for garnish, if desired. Serve immediately and enjoy!
