Remove the pound cake from the aluminum pan and slice it into three equal layers lengthwise.

Line the aluminum pan the pound cake came in with plastic wrap, leaving a large overhang on all sides.

Place the bottom layer of the pound cake back into the pan, pressing it firmly against the bottom of the pan. Add half of the ice cream on top of the pound cake, then top the ice cream with half of the sliced strawberries and half of the mini chocolate chips. Top the ice cream with the middle layer of pound cake then repeat layers with the remaining ice cream, strawberries and chocolate chips. Place the remaining slice of pound cake on top. Secure the plastic wrap firmly around the cake, adding more plastic wrap if necessary, then freeze the cake until it is frozen solid, at least 6 hours.

When ready to serve, remove the cake from the freezer, unwrap the plastic wrap and lift it out of the pan. (If it's stuck, use scissors to cut through the aluminum.) Drizzle the cake with chocolate or caramel sauce and top it with additional strawberries before slicing and serving immediately.

Kelly's Notes:

I recommend the frozen Sara Lee All Butter Pound Cake because it has a great flavor and the aluminum pan it comes in is very easy to reuse when freezing the ice cream cake.

You'll need about half of a 1.5-quart container of ice cream. If you prefer a thicker layer of ice cream, you can add more between each layer of pound cake.