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

Hershey's Syrup and Hershey's Ice Cream Toppings