Ice Cream Strawberry Shortcake

  • 3x6-inch ready-made sponge cakes or shortcakes
  • 2 pints/5 cups vanilla or strawberry ice cream
  • 1 1/2 lb. hulled fresh strawberries
  • Confectioners sugar, for dusting

If using sponge cakes, trim the raised edges with a serrated knife.

Sandwich the sponge cakes or shortcakes with two-thirds of the ice cream and the strawberries.

Place the remaining ice cream on top, finish with strawberries, dust with confectioner sugar and serve.

  • Yields: 4 servings
  • Preparation Time: 10 minutes
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