1 (10 3/4 ounce) package frozen pound cake, thawed according to package directions
1/2 cup strawberry preserves
1/2 cup RAW GOLDEN BLOSSOM HONEY
1/4 cup fresh orange juice
1/2 gallon strawberry ice cream, softened or 2 pints strawberry ice cream and 2 pints vanilla ice cream
1 (16 ounce) package fresh strawberries
4 tablespoons RAW GOLDEN BLOSSOM HONEY
1 tablespoon fresh lemon juice
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
In a medium saucepan heat preserves, honey and orange juice. Bring to a boil and simmer for 15 minutes. Spread half of the preserve mixture over pound cake, freeze for 10 minutes. Spoon ½ of softened strawberry ice cream evenly over pound cake. Arrange remaining cake slices over ice cream and spread remaining preserve mixture over pound cake. Spoon remaining softened ice cream evenly over the pound cake. Cover and freeze at least 8 hours or up to 3 days.
Before serving cake prepare sauce. Slice strawberries, mix with honey and lemon juice. Toss to combine and let sit at room temperature for one hour before serving.
To serve, let cake sit at room temperature for 5-10 minutes. Release springform, slice cake and top with strawberry sauce.
Tightly wrap any extra cake and return to freezer.