This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.
package (10.75 oz) frozen all butter pound cake (in foil container)
pint vanilla ice cream, softened
cup chopped fresh strawberries
Whipped cream and sliced strawberries
Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.
Using a pound cake that comes in a foil container allows you to make this cake without it becoming a melted, sliding mess…trust me, I've tried it the other way to much heartbreak!
For a twist, use strawberry ice cream--or even chocolate, or different berries to make this cake your own.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.