Print Recipe

Triple Strawberry Layered Pound Cake

RG

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

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

Yield: 8 to 10 servings

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


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