1 (1/2 gallon) carton of your favorite vanilla ice cream
1-2lbs of Driscoll's strawberries
1lb of your favorite store bought pound cake (or make it your favorite homemade version)
Step 1: Cut pound cake into small square chunks. Lay on a baking sheet and freeze for several hours. This steps helps the cake not get soggy when you mix it with the ice cream.
Step 2: Allow ice cream to slightly soften
Step 3: Clean and chop 1 cup of strawberries into small pieces
Step 4: Gently mix all ingredients together. Place in a freezer safe container and cover well with plastic wrap. Freeze for several hours until ice cream sets.
Step 5: To serve, allow ice cream to sit out until it softens enough to scoop. Serve with more fresh chopped Driscoll's strawberries and some whipped cream if you desire. Enjoy.
Note: I saved some extra pound cake pieces at room temperature to serve as a garnish to the dessert as well.
Driscoll's provided a coupon for me to purchase their strawberries to do this Strawberry Shortcake post. I was not compensated and all opinions are my own.
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