Slightly defrost pound cake. Trim dark crusts from top and sides of cake, then cut into 24 slices, each 1/4 inch thick.
Quarter and slice 2 cups of the berries. Place in bowl with half of the Grand Marnier and half of the lime juice. Set aside. Puree remaining berries, Grand Marnier, lime juice and sugar in a food processor. Pour into a bowl. Line a 9 x 5 inch loaf pan with plastic wrap, letting wrap hang generously over sides of pan.
Spread scant 1/4 cup of strawberry puree on bottom of pan. Layer with 8 slices of cake arrange them lengthwise with slightly overlapping edges. Sperad cake with scant 1/4 cup of strawberry puree, then top with half of the ice cream and another scant 1/4 cup of strawberry puree. Repeat layers of cake, strawberry puree, ice cream and strawberry puree.
Arrange remaining cake slices on top and spread with 1/4 cup strawberry puree. Fold plastic wrap over top, pressing gently down on cake. Freeze for eight hours or overnight. Stir remaining puree into sliced strawberries. Cover and refrigerate. To serve, place cake in refrigerator for 30 minutes to soften slightly. Lift out of pan and remove plastic wrap. Cut into slices and arrange on serving plates. Top with a generous spoonful of strawberry mixture and a dollop of whipped cream if desired.
Originally Submitted
9/25/2011
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