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Easy Ice Cream Strawberry Shortcake

  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 8
  • Pinterest
    1K
  • Print
    3K
  • Save
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This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining. MORE + LESS -

Cindy Ensley
July 16, 2014

Ingredients

1
package (10.75 oz) frozen all butter pound cake (in foil container)
1/2
pint vanilla ice cream, softened
1/2
cup chopped fresh strawberries
Whipped cream and sliced strawberries

Steps

Hide Images
  • 1
    Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
  • 2
    Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
  • 3
    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.
  • 4
    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.
  • 5
    Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.

Expert Tips

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

No nutrition information available for this recipe

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