This summer I wanted to celebrate my favorite classic dessert, Strawberry Shortcake, but in a different form. I mixed all those flavors up in ice cream and it totally took me back to childhood. —Laura Dembowski
container strawberries, washed, hulled, and coarsely chopped
vanilla ice cream
loaf pound cake, cubed
In This Recipe
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium-low heat until the berries are juicy and have softened, about 5 minutes. Pour into a bowl place in the refrigerator to chill completely, at least four hours.
After the strawberry sauce has chilled, place the softened ice cream into a medium bowl. Mix in pound cake cubes. Some will be mashed others will not, this will add a variety of textures. Drizzle in half of the strawberry sauce. Mix it in so it is streaked through the ice cream. Place ice cream into a freezer safe container and freeze until firm, at least 2 hours.
Serve the ice cream with additional strawberry sauce and pound cake cubes. Ice cream can be stored in the freezer in an airtight container for up to 2 weeks.