Strawberry Ice Cream Cake (Vanilla)

Layered slices of pound cake filled with strawberry ice cream and topped with fresh, homemade whipping cream.

Cake:
1 all-butter pound cake, cut into 8 slices
2 cups strawberry ice cream
10 whole strawberries, sliced

Whipping Cream:
1 cup heavy whipping cream, chilled
1 tsp. pure vanilla extract
1 Tbsp. raw sugar

Line a 9×5" loaf pan with aluminum foil; leave an overhang on opposite sides to lift out the cake.

Place half of cake slices in a single layer at the bottom of prepared pan.

Using a spatula, spread the ice cream over the cake slices.

Layer sliced strawberries over ice cream.

Spread half of the prepared whipped cream over strawberries.

Layer the rest of the cake slices over the cream.

Spread the rest of the whipping cream on top and on the sides.

Set in the freezer for 6 hours or overnight.

Lift cake out of the pan, cut and serve.

Makes 6 servings.