Strawberry Stack Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Cream the Butter and Sugar

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Strawberries

While the cake is baking, wash and slice the fresh strawberries.

Sweeten the Strawberries

In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and 1 teaspoon of lemon juice. Toss gently and let them sit for about 15 minutes.

Whip the Cream

In a medium bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.

Add Sugar and Vanilla

Add the powdered sugar and vanilla extract to the whipped cream, and continue to beat until stiff peaks form.

Layer the Dessert

Slice the cooled pound cake into thick slices. On a serving plate, layer a slice of pound cake, a scoop of Blue Bell Vanilla Ice Cream, and top with the sweetened strawberries and a dollop of whipped cream.

Serve

Repeat the layers for additional servings and enjoy your delicious Strawberry Stack!