Strawberry Sauce

• Add strawberries, sugar and lemon juice to deep saucepan. 
• Heat on medium until it begins to boil. 
• Reduce heat and simmer until thickened (usually 15-20 minutes). 
• Remove from heat and cool in refrigerator.

Whipped Cream

• Add cream, powdered sugar and vanilla to stand mixer with whisk attachment. 
• Beat on med-high until stiff peaks form.
• Set aside in refrigerator. 
• (Can mix by hand, just keep whisking!)

Assembling Cake

• Line a loaf pan with plastic wrap – make sure there’s plenty on the sides, this helps when you’re ready to get it out of the pan. 
• Cut pound cake to fit into the pan (normally trimming the dark edges will accomplish this).
• Then cut into thirds lengthwise.
• Place a layer of pound cake in the pan.
• Then add 5-6 scoops of vanilla ice cream.
• Top with half of the strawberry sauce. (Make sure it is cooled!)
• Set in freezer for 30 minute.
• Repeat with remaining cake, ice cream and sauce, ending with the 3rd piece of pound cake. 
• Cover with plastic wrap and set in freezer for 2-3 hours.
• Once completely frozen, invert pan onto serving plate and remove cake. 
• Carefully peel off the plastic wrap (if needed use a sharp knife to clean up edges).
• Take the whipped cream and frost, then place back in freezer for about 20 minutes.
• Garnish with berries and serve!