Easy Ice Cream Strawberry Shortcake

 

Ingredients

1

package (10.75 oz) frozen all butter pound cake (in foil container)

1/2

pint vanilla ice cream, softened

1/2

cup chopped fresh strawberries

Whipped cream and sliced strawberries

 Steps

1 Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.

2 Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.

3 In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.

4 Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.

5 Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.