Categories: Desserts

Ingredients

• 1 loaf-shaped pound cake (fresh or frozen, thawed)
• 2 cups sliced strawberries
• 1 tbsp sugar
• 1 pint strawberry ice cream
• 1 1/2 cups sweetened whipped cream

Directions

1. Slice cake horizontally into 3 layers and transfer to a baking sheet. Freeze 20 minutes. Put a small mixing bowl in freezer to chill.

2. Meanwhile, stir together strawberries and sugar in a bowl; let stand 10 minutes to macerate. Line a 4×8-inch loaf pan with plastic wrap, leaving 4 inches of overhang on all sides.

3. Scoop ice cream into chilled bowl; stir to soften. Set 1 layer of cake in prepared loan pan. Evenly spread on half of ice cream, following by 1/2 cup macerated strawberries and 1/2 cup whipped cream. Repeat layers once, then top with remaining cake layer. Cover with plastic wrap and freeze until frozen, about 4 hours. Cover and chill remaining strawberries and whipped cream for serving.

4. Remove cake from loaf pan and transfer to a serving platter. Let stand at room temp 10 minutes. Top with remaining whipped cream and berries. Slice with a serrated knife or a long knife dipped in hot water.

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