This recipe comes together quickly, and while you can buy the components already prepared, I like to create the cake portion from scratch. You can also use your preferred pound cake or an angel food cake cut into a loaf.
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 prepared pound cake
- 2 cups sliced fresh strawberries, divided
- 1 tablespoon sugar
- 1 pint strawberry ice cream (such as Breyer’s®)
- 1 (13 ounce) can whipped cream (such as Reddi Wip®)
Instructions
- Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.
- Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.
- Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
- Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.
- I made the cake myself using the recipe “Cottage Pudding (Cake for Strawberry Shortcake)” from Allrecipes.
- You can also use whipping cream instead of Reddi Wip(R).
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 202 mg |
| Sugars | 18 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for the hubby’s birthday and it was a huge hit! Awesome recipe that I will be adding to my “keepers” folder!