- 1 loaf chocolate pound cake, cut into 1/2-inch thick slices
- 2 pints strawberry ice cream, softened
- 1 pint strawberries, sliced
- Whipped cream, for topping
Gently press the pound cake slices in the bottom of a spring form pan in a single layer. Top with one pint of ice cream and scatter strawberries over the ice cream. Scoop the remaining pint of ice cream over the strawberries and spread it out in an even layer. Place into the freezer until firm.
To serve, top with whipped cream and decorate with berries.