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Strawberry Shortcake Ice Cream Cake
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Prep Time:
20 minutes
Total Time:
290 minutes
Quick and easy strawberry shortcake ice cream cake: layer pound cake, whipped cream, strawberries, and ice cream, then freeze. Delicious!
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 the cake into 3 layers and place in the freezer for 30-45 minutes.
  • Combine fresh, juicy strawberries with a sprinkle of sugar in a bowl and let them sit and mingle for 10 minutes to release their delicious juices. After 10 minutes, scoop out 1 cup of the sweetened strawberries and save them in a separate bowl for later use.
  • Line a loaf pan with plastic wrap. Place the first cake layer at the bottom. Spread strawberry ice cream over the cake. Add macerated strawberries and spread whipped cream on top. Repeat layers with equal amounts of ice cream, strawberries, and whipped cream.
  • Freeze until solid, approximately 4 hours. Unmold from pan and slice. Enjoy with reserved macerated strawberries and whipped cream.

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