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1 package frozen pound cake
1/3 cup strawberry preserves
3 cups granulated sugar
1 1/2 cup hot water
1/2 teaspoon cream of tartar
1 1/4 cup powdered sugar
1/2 teaspoon peppermint extract
2 drips red food coloring
crushed peppermint candies
colored sugar
fresh strawberry slices
1. Trim crusts from pound cake. Cut cake lengthwise into 4 layers. Spread 1 layer with 1/2 of the preserves. Top with second layer. Repeat to make 2 double layers. Cut each into eight 2" squares (16 total). Set aside.
2. Combine granulated sugar, water and cream of tartar in 3-quart casserole. Microwave at High for 5 to 7 minutes, or until mixture boils. Stir.
3. Insert microwave candy thermometer. Microwave at High for 7 to 11 minutes, or until mixture reaches 226F. Let stand on counter about 1 to 1 1/4 hours, or until cooled to 110F. (Do not stir or cool over water.)
4. Add powdered sugar, peppermint extract and food coloring. Beat at medium speed of electric mixer until smooth.
5. Use 2 forks to dip each pound cake square into frosting, coating all sides. Let excess drip off. Place on wire rack over wax paper. Repeat, dipping each square twice.
6. Decorate with crushed peppermint, candies, colored sugar or strawberry slices. Let stand until set.
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