Strawberry Shortcake Ice Cream Cake

By ltrodrigu

Ingredients

• 2 pounds strawberries, stemmed and hulled
• 5 tablespoons sugar, divided
• Juice of 1/2 lemon
• 2 cakes, thawed
• 1 14-ounce container strawberry ice cream
• 1 14-ounce container vanilla ice cream
• 1 cup heavy cream

Details

Servings 10
Adapted from parade.condenast.com

Preparation

Step 1

Puree half the strawberries with lemon juice and 3 tablespoons sugar in a food processor until nearly smooth and evenly combined.

Trim tops and sides of pound cakes to make neat rectangles, reserving trimmings for another use. Halve each rectangular cake crosswise into 2 square blocks. Turn each block onto its side and slice into four ½-inch thick slices. You will have 16 thin slices.

Remove strawberry ice cream from freezer and let stand at room temperature, 5 minutes. Meanwhile, arrange a single layer of pound cake slices in bottom of a 9-inch springform pan, cutting to fit and pressing the pieces together to form a snug, even layer. Use your thumbs to pack the cake firmly into edges of pan.

Scoop 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, put it back in freezer for a few minutes). Scrape out of bowl onto pound cake, then use back of a large metal spoon to spread into an even layer reaching all the way to edges. Freeze until firm, about 20 minutes.

Top strawberry ice cream with another snug, even layer of pound cake, then spoon on about ¾ cup strawberry sauce. Freeze until firm, about 45 minutes.

Remove vanilla ice cream from freezer and let stand at room temperature, 5 minutes. Meanwhile, top strawberry sauce with another snug, even layer of pound cake, then return to freezer.

Scoop 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, put it back in freezer for a few minutes). Scrape out of bowl onto pound cake, then use back of a large metal spoon to spread into an even layer reaching all the way to edges. (The pan should be full by this point.) Working quickly, decorate the top of the cake with some strawberry sauce, reserving 3 tablespoons for whipped cream. Freeze cake at least 3 hours.

Meanwhile, quarter remaining strawberries lengthwise and put in a bowl. Toss with 1 tablespoon sugar, and let stand at least 30 minutes.