Triple Strawberry Layered Pound Cake

Yield: 8 to 10 servings

Ingredients

Cake

• 1 prepared pound cake
• Hershey's Strawberry Syrup
• 1 to 2 quarts vanilla ice cream, slightly softened
• 3 cups sliced fresh strawberries
• 1/3 cup Hershey's Strawberry Syrup

Strawberry Syrup Whipped Cream

• 1 cup (1/2 pint) cold whipping cream
• 1/3 cup strawberry syrup

Instructions

Cake

1. Slice pound cake lengthwise into three slices.
2. Spoon or brush 3 to 4 tablespoons strawberry syrup over bottom and middle layer.
3. Place bottom cake slice on serving plate; spread with half of softened ice cream.
4. Top with middle layer of cake; spread with remaining softened ice cream.
5. Top with remaining cake slice.
6. Freeze until firm.
7. Stir together strawberries and 1/3 cup strawberry syrup.
8. Prepare Strawberry Syrup Whipped Cream.

Strawberry Syrup Whipped Cream

1. In a small bowl, beat together whipping cream and 1/3 cup strawberry syrup until stiff.
2. To serve, slice ice cream filled cake, and serve with sliced strawberries and Strawberry Syrup Whipped Cream.

Attribution

Source: Hershey's Syrup and Hershey's Ice Cream Toppings