Ingredients:

  • 1 lb fresh strawberries, hulled and diced
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 2 cups heavy whipping cream, cold
  • 14 oz sweetened condensed milk, chilled
  • 4 oz cream cheese, softened to room temperature
  • 1 tsp vanilla extract
  • 2 cups pound cake, cubed into 1/2-inch pieces
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Combine diced strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the mixture has thickened into a jam-like consistency. Remove from heat and let cool completely.
  2. Toss the cubed pound cake with melted butter in a pan over medium heat for 3–5 minutes until the edges are golden-brown. Set aside to cool.
  3. Beat the softened cream cheese and chilled sweetened condensed milk together using a mixer until smooth and combined.
  4. In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula, ensuring the aeration is maintained.
  6. Pour half of the cream base into a prepared 9x5 inch metal loaf pan. Spoon in the cooled strawberry reduction and scatter the toasted cake chunks across the top.
  7. Top with the remaining cream base and swirl gently with a knife. Freeze for at least 6 hours or until firm.