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
- 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