2 cups sliced strawberries, plus whole berries for serving
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pound cake (store-bought or homemade Cream Pound Cake) and whipped cream, for serving
Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.
Strawberry Sauce Recipe
1 pound strawberries, quartered
1 cup plus 2 tablespoons sugar
1/4 teaspoon coarse salt
1 tablespoon fresh lemon juice
Stir together berries, sugar, salt, and lemon juice in a saucepan. Bring to a boil, mashing with a potato masher and stirring frequently. Cook at a low boil, stirring more frequently as mixture thickens, until sauce clings to a spoon, about 10 minutes. Skim foam from top. Let cool completely.
Lassen Canyon Nursery, Inc. grows a wide variety of strawberry plants. We offer the Day Neutral strawberries, as well as the Short Day “June Bearing” varieties. To read about each kind of berry, visit our Strawberry Varieties page. Call us current availability.