Slice strawberries and toss with sugar. Let sit at room temperature at least one hour.
Cut pound cake into 4 horizontal slices. Cut each slice into 3 shapes using the 3 Piece Flower Cookie Cutter Set. Prepare Whipped Icing Mix according to package instructions.
Arrange pound cake cutouts on serving plates. Spoon juice from strawberries over pound cake. Arrange strawberry slices on top of pound cake, forming butterfly wings, flower petals and tulip tips. Using tip 22, pipe Whipped Icing details for butterfly body, center of flower and tulip border. Serve with remaining strawberries and Whipped Icing.