Step 1

Allow the whipped topping to defrost on the counter for around 4 hours (or make fresh whipped cream when ready to put the cake together).

Step 2

Slice the strawberries and mix with 1/2 cup of sugar.

Step 3

Set the strawberries aside to let the sugar pull the juices out for 30 minutes to an hour.

Step 4

Heat the strawberry preserves for 30 seconds and then mix 1/2 cup with the strawberries.

Step 5

Slice the frozen pound cake in half.

Step 6

Spread the strawberries over the bottom half of the pound cake.

Step 7

Spread half the whipped topping over the strawberries.

Step 8

Add the top of the pound cake back on.

Step 9

Spread the rest of the whipped topping over the top of the pound cake and let it fall down the sides just a bit.

Step 10

Garnish with fresh strawberries and allow it to sit in the fridge for an hour before serving.