Strawberry Pound Cake


  • 1 loaf frozen pound cake partially thawed
  • 1/2 cup powdered sugar
  • 1 (10 oz.) jar Dickinson's® Pacific Mountain® Pure Strawberry Preserves
  • 1 (8 oz.) container frozen whipped topping thawed
  • 1 cup sliced fresh strawberries


  1. CUT cake into thirds horizontally. Blend together sugar and preserves; fold in whipped topping. Spread one third of filling on each layer. Top with fresh strawberries.

Yield: 8 servings