Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Slice the pound cake into 1/2-inch slices, and use the cookie cutters to cut out a shape in each slice. Place the pound cake shapes onto a sheet pan and toast in the oven until lightly golden, about 5 minutes. Transfer the shapes to a rack and cool for 20 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, combine the cream and sugar and beat until soft peaks form, about 2 minutes. Gently fold the strawberries into the whipped cream.
To assemble, spoon 2 tablespoons of the cream onto one of the cutouts. Sprinkle with mini chips and top with another cutout.