Strawberry Shortcake Ice Cream Cake

(from castro15’s recipe box)

Categories: Desserts

Ingredients

  • 1 loaf-shaped pound cake (fresh or frozen, thawed)
  • 2 cups sliced strawberries
  • 1 tbsp sugar
  • 1 pint strawberry ice cream
  • 1 1/2 cups sweetened whipped cream

Directions

  1. Slice cake horizontally into 3 layers and transfer to a baking sheet. Freeze 20 minutes. Put a small mixing bowl in freezer to chill.

  2. Meanwhile, stir together strawberries and sugar in a bowl; let stand 10 minutes to macerate. Line a 4×8-inch loaf pan with plastic wrap, leaving 4 inches of overhang on all sides.

  3. Scoop ice cream into chilled bowl; stir to soften. Set 1 layer of cake in prepared loan pan. Evenly spread on half of ice cream, following by 1/2 cup macerated strawberries and 1/2 cup whipped cream. Repeat layers once, then top with remaining cake layer. Cover with plastic wrap and freeze until frozen, about 4 hours. Cover and chill remaining strawberries and whipped cream for serving.

  4. Remove cake from loaf pan and transfer to a serving platter. Let stand at room temp 10 minutes. Top with remaining whipped cream and berries. Slice with a serrated knife or a long knife dipped in hot water.

Email to a friend | Print this recipe | Back