• 1 “Family Size” Frozen Pound Cake
• 1 16oz Container Frozen Strawberries in Juice, Thawed
• 1 8oz Brick Cream Cheese, Softened
• 1 Cup Powdered Sugar
• 1/2 Cup Sugar
• 1 Pint Fresh Starwberries, Sliced Thin
• Whipped Cream for Garnish

Method-

Slice the pound cake into 4 lengthwise slices and set aside. Whip together the cream cheese and sugars until soft and glossy, scraping down the sides of the bowl as needed. Drain the thawed frozen strawberries well and combine it with the cream cheese mixture. Whip until mixed.

Assemble the cake by layering the pound cake, topping each layer with the strawberry cream cheese mixture and arranging the fresh strawberries too. Top with whipped cream and freeze for 4 hours or overnight.

Serve on a hot summer day and enjoy!