Triple Strawberry Layered Pound Cake
Source: Hershey's Syrup and Hershey's Ice Cream Toppings
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
Slice pound cake lengthwise into three slices. Spoon or brush 3 to 4 tablespoons strawberry syrup over bottom and middle layer. Place bottom cake slice on serving plate; spread with half of softened ice cream. Top with middle layer of cake; spread with remaining softened ice cream. Top with remaining cake slice. Freeze until firm. Stir together strawberries and 1/3 cup strawberry syrup. Prepare Strawberry Syrup Whipped Cream.
To serve, slice ice cream filled cake and serve with sliced strawberries and Strawberry Syrup Whipped Cream. Yields 8 to 10 servings.
Strawberry Syrup Whipped Cream
In small bowl, beat together 1 cup (1/2 pint) cold whipping cream and 1/3 cup strawberry syrup until stiff.
Triple Strawberry Layered Pound Cake recipe provided by Wine. Wine got the recipe from Squeeze-Inn, one of Medford finest restaurants. Squeeze-Inn is well known in Oregon to make great Triple Strawberry Layered Pound Cake. Check them out at Oregon, 97504 Medford, 616 Crater Lake Avenue.
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