This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.
Provided by By Cindy Rahe
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
- Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
- In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
- Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
- Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.
Nutrition Facts : ServingSize 1 Serving
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