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Frozen Strawberry Banana Cake (dairy)

1 12-ounce pound cake
1 cup strawberry preserves
1/4 cup orange juice
2 pints strawberry sorbet, softened
2 pints banana-strawberry frozen yogurt, softened
2 1/2 cups sliced strawberries
1/4 cup sugar
3 large ripe bananas, peeled, cut diagonally into 1/4-inch-thick slices
1 to 1 1/2 cup sliced fresh strawberries

Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter spring form pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly. Cook preserves and orange juice in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes. Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.) Puree the strawberries and sugar in a food processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.) Release pan sides from cake. Place banana slices around cake edge. Mound sliced berries in center. Serve cake with sauce. Serves 8 to 10.