Instructions

1. Preheat your oven to 350º and place the strawberries in a baking dish and sprinkle with sugar and stir to coat.
2. Bake for 8-10 minutes, remove from the oven and mash with a fork, set aside to cool.
3. In the bowl of your stand mixer whip the heavy cream until soft peaks form, slowly add the sweetened and condensed milk and stir to combine.
4. Spread 1/3 of the strawberry mixture over the bottom of a parchment lined loaf pan.
5. Add 1/3 of the pound cake and top with 1/2 of the cream mixture.
6. Repeat the layers: strawberries, pound cake, cream, ending with a layer of strawberries and cake.
7. Cover the pan with a sheet of plastic wrap, pressing it onto the surface and freeze for 4-6 hours.
8. Let the pan sit 5-10 minutes to thaw slightly and serve.