Description
A delightful dessert combining layers of airy cake, creamy vanilla ice cream, and juicy strawberries, perfect for warm days.
Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1 cup vanilla ice cream, softened
- 1 pre-made cake (sponge or angel food cake)
- Whipped cream for topping
Instructions
- In a bowl, mix the sliced strawberries with sugar and let sit for about 30 minutes to release juices.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the softened vanilla ice cream until well combined.
- Slice the cake in half horizontally. Place the bottom half on a serving plate. Spread half of the ice cream mixture over the cake layer, then top with half of the strawberries.
- Place the top half of the cake over the strawberries and repeat the layering with the remaining ice cream and strawberries. Top with whipped cream and any remaining strawberries. Freeze the cake for at least 4 hours or until firm before serving.
Notes
Allow the cake to sit at room temperature for about 10 minutes before slicing if too firm. Store leftovers in the freezer for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg