Strawberry Shortcake Luscious Layers (Frozen)

By

AJC, Parade, Sunday, August 24, 2014
IMPRESS GUESTS WITH THIS FROZEN TWIST ON OLD-FASHIONED STRAWBERRY SHORTCAKE

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  • 10

Ingredients

  • Active: 40 min; Total: 4 hr 5U min (includes freezing]
  • Serves: 10-12
  • 2 lb strawberries, hulled
  • + Juice of 1/2 lemon
  • 5 Tbsp sugar, divided
  • 2 (16-oz) packages frozen pound cake, thawed
  • 1 (14-oz) container strawberry ice cream
  • 1 (14-oz) container vanilla ice cream
  • 1 cup heavy cream

Preparation

Step 1


1 Make strawberry sauce: Puree half the berries with lemon juice and 3 Tbsp sugar in a food processor until nearly smooth.

2 Trim tops and sides of pound cakes to make neat rectangles (reserve trimmings for another use]. Halve each rectangular cake crosswise into 2 square blocks. Turn each block onto its side and cut into 4 (1/2-inch-thick] slices, making 16 total.

3 Let strawberry ice cream stand at room temperature for 5 minutes. Meanwhile, arrange a single layer of cake slices in bottom of a 9-inch round spring form pan, cutting to fit and pressing pieces together to form a snug, even layer. Use your thumbs to pack cake firmly into edges of pan.

4 Scoop strawberry ice cream into a bowl. Mix on low speed with an electric mixer fitted with paddle attachment until just soft and spreadable (if ice cream starts to melt, return to freezer for a few minutes]. Scrape into pan, then spread into an even layer reaching all the way to edges. Freeze until firm, about 20 minutes.

5 Top strawberry ice cream with another snug, even layer of cake, then top with about 3/4 cup strawberry sauce. Freeze until firm, about 45 minutes.

6 Let vanilla ice cream stand at room temperature for 5 minutes. Meanwhile, top strawberry sauce with another snug, even layer of cake and return to freezer.

7 Scoop vanilla ice cream into a bowl. Mix on low speed with an electric mixer fitted with paddle attachment until just soft and spreadable (if ice cream starts to melt, return to freezer for a few minutes]. Scrape onto pound cake and spread into an even layer reaching all the way to edges. (The pan should be full by this point.] Working quickly, decorate top of cake with strawberry sauce, reserving 3 Tbsp for whipped cream. Freeze cake at least 3 hours.

8 Meanwhile, quarter remaining strawberries lengthwise and toss in a bowl with 1 Tbsp sugar. Let stand 30 minutes.

9 Just before serving, beat cream with an electric mixer until soft peaks form. Add remaining 3 Tbsp strawberry sauce and remaining 1 Tbsp sugar and beat until stiff peaks form.

10 Let cake stand at room temperature about 5 minutes. Remove pan's sides and serve slices topped with whipped cream and strawberries.

For more delicious party confections, visit the Cute Cakes board at pinterest.com/parademag.

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