strawberry shortcake ice cream cake

How To Make strawberry shortcake ice cream cake

• 1

  Line a 13x9 inch freezer safe baking dish with aluminum foil, allowing foil to extend over edges of dish. Set aside. In a medium bowl, combine strawberries and 1/2 cup sugar. Let stand at least 20 minutes. Place cake slices in bottom of prepared dish; top evenly with half of strawberries. Gently spread softened ice cream over strawberries, smoothing top with an offset spatula. Top with remaining strawberries. Wrap tightly with plastic wrap; freeze overnight or up to 3 weeks.
• 2

  In a large bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until stiff peaks form. Uncover cake; spread with whipped cream. Drop teaspoons of jam over whipped cream. Using the back of a spoon, gently swirl jam. Let thaw 20 minutes. Using edges of foil as handles, remove from pan. Cut into bars.
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