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.