*This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own*
This super easy Frozen Strawberry Shortcake includes ice cream so it’s extra delicious. It’s an Easy Easter Cake, Mother’s Day Cake, Memorial Day Cake, 4th of July Cake, or any Summer Cake!
I have a super easy dessert recipe that anyone can make with ingredients you probably already have on hand in your kitchen! First, you start with a Sara Lee® All Butter Pound Cake (found in the freezer aisle at your local Walmart) and then add a few of your own ingredients and you have a beautiful Strawberry Shortcake.
You could make this dessert for anything, but a few of my favorite ideas are for summer parties especially Memorial Day and the 4th of July. I’m not sure what it is, but all 4 Grandmothers in my family also love Shortcake so it’s a perfect dessert to make on my Grandmother’s birthdays or Mother’s Day!
I love that the cake is already prepared and it thaws in 10 seconds so you can use it to make a unique Strawberry Shortcake! My recipe even has ice cream for all my ice cream fans! Follow these simple steps to make this Strawberry Shortcake Ice Cream Cake!
1. Line a loaf pan with parchment paper
2. In a medium-size bowl, whip 4 ounces of cream cheese until smooth. Mix on low and slowly drizzle in whipping cream. When the mixture starts to get frothy, stop and scrape down the sides of the bowl and had ½ cup of powdered sugar. Turn the mixer on low until the sugar is mixed in and then whip on high until cream is light and fluffy and stiff peaks form.
3. Slice the ends off the pound cake (about ½ inch on each end) and then cut in half lengthwise using a serrated knife. Lay the first layer in the bottom of the pan. Spread with half of the ice cream. Top with another layer of pound cake, ice cream, and then pound cake. The ice cream will melt and run down the edges, use an offset spatula to smooth it out.
4. Spread the whipped cream cheese on top and free for 1-2 hours overnight
5. Slice and serve with fresh strawberries
Frozen Strawberry Shortcake
This super easy Frozen Strawberry Shortcake includes ice cream so it's extra delicious. It's an Easy Easter Cake, Mother's Day Cake, Memorial Day Cake, 4th of July Cake, or really any Summer Cake!
Ingredients
- 1 family size package of Sara® Lee Pound Cake
- 1 pint of strawberries, hulled and sliced
- 1 quart of strawberry ice cream (half of a 1.75 quart container)-partially thawed
- 4 ounces cream cheese
- ½ pint of whipping cream
- ½ cup powdered sugar
Instructions
- Line a loaf pan with parchment paper.
- In a medium-size bowl, whip cream cheese until smooth. Mix on low and slowly drizzle in whipping cream. When the mixture starts to get frothy, stop and scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low until the powdered sugar is mixed in and then whip on high until cream is light & fluffy and stiff peaks form.
- Slice the ends off the pound cake (about ½ inch on each end) and then cut in half lengthwise using a serrated knife. Lay the first layer in the bottom of the pan. Spread with half of the ice cream. Top with another layer of pound cake, ice cream, and then pound cake. The ice cream will melt and run down the edges. Use an offset spatula to smooth it out.
- Spread the whipped cream cheese on top and freeze for 1-2 hours or overnight.
- Slice and serve with fresh strawberries.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 96mgSodium: 162mgCarbohydrates: 46gFiber: 2gSugar: 17gProtein: 6g
