Strawberry Shortcake Ice Cream Cake

Here’s a delightful recipe for a Strawberry Shortcake Ice Cream Cake that’s perfect for any occasion!

Ingredients:

For the Cake:

• 1 pound strawberries, hulled and sliced
• 2 tablespoons sugar (optional, for macerating strawberries)
• 1 store-bought or homemade pound cake (about 9-inch)

For the Ice Cream Layer:

• 1 quart vanilla ice cream, slightly softened
• 1/2 cup whipped cream (or whipped topping)

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Fresh strawberries for garnish

Instructions:

1. Prep the Strawberries: In a bowl, combine the sliced strawberries with sugar (if using) and let them sit for about 30 minutes to macerate.
2. Prepare the Cake Base: Slice the pound cake into 1-inch thick slices. Arrange half of the slices in a single layer in a 9-inch springform pan, covering the bottom completely.
3. Add Ice Cream: In a bowl, mix the softened vanilla ice cream with the whipped cream until well combined. Spread half of this mixture over the pound cake layer, smoothing it out evenly.
4. Layer the Strawberries: Spoon half of the macerated strawberries over the ice cream layer.
5. Repeat Layers: Add another layer of pound cake, then spread the remaining ice cream mixture over it. Top with the remaining strawberries.
6. Final Cake Layer: Finish with a final layer of pound cake, pressing down gently.
7. Freeze: Cover the cake with plastic wrap or foil and freeze for at least 4 hours, or until firm.
8. Make the Whipped Topping: Before serving, whip the heavy cream with powdered sugar until soft peaks form.
9. Decorate: Remove the cake from the springform pan and spread the whipped cream over the top. Garnish with fresh strawberries.
10. Serve: Slice and enjoy this refreshing dessert!

Tips:

• You can use other fruits, like blueberries or raspberries, for a mixed berry version.
• Make sure the ice cream is soft enough to spread easily, but not melted.

Enjoy your delicious Strawberry Shortcake Ice Cream Cake!