Slice the pound cake lengthwise into three layers (ie. first slice off the top, then the bottom). Spread the raspberry preserves in between the 3 layers, and re-assemble the pound cake. Cut the cake in half, and re-freeze one half. Slice the rest into 8 pieces (each piece should have 3 layers with preserves in between). Place a peach slice on top of each piece and top with a dollop of whipped cream.