Easy Ice Cream Strawberry Shortcake

• Vegetarian

• Produce

  • 1/2 cup Strawberries, fresh
  • 1 Whipped cream and sliced strawberries

• Bread & Baked Goods

  • 1 package All butter pound cake, frozen

• Frozen

  • 1/2 pint Vanilla ice cream

Found on bettycrocker.com

Description

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

Directions

• 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.

Nutrition