Strawberry Soup with Pound Cake Croutons

Pound Cake Croutons:
8 ounces pound cake
1 tablespoon butter
1 pound fresh strawberries washed and cored (plus extra to garnish, if desired)
1 cup French vanilla yogurt
2 teaspoons sugar
whipped cream optional

Pound Cake Croutons:
Cut the pound cake into 4 slices, each about 1/2-inch thick. Cut the slices into small cubes.
Heat a large skillet over medium heat. Add 1 tablespoon of butter.
When the butter is hot, place the pound cake cubes in the skillet and gently toast until they are golden brown, turning about every 15 seconds.
Place the strawberries, French vanilla yogurt, and sugar in a blender. Blend until smooth.
Pour the strawberry soup into serving bowls.
Top with the toasted pound cake croutons, and garnish with fresh strawberries and whipped cream if desired.