In a small saucepan, heat strawberry preserves and 2 tablespoons orange juice until melted into a liquid.

Place strawberries in a medium bowl. Pour melted preserves over the strawberries and toss well. Check for sweetness and add sugar if necessary.

Pour cream into a large bowl. With an electric mixer, whip cream until soft peaks form. Add powdered sugar. Continue to whip until stiff peaks form.

Tear or cut pound cake into cubes and place in ramekins filling about 1/2 way. Add a spoonful or two of the strawberry mixture then top with freshly whipped cream.