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Strawberry Shortcake Ice Cream Sandwich Recipe Easy Perfect Summer Treat

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A simple and refreshing summer dessert combining buttery pound cake, macerated fresh strawberries, and creamy vanilla ice cream, assembled into handheld ice cream sandwiches.

Ingredients

Scale
  • 8 slices pound cake (about 1-inch thick each), store-bought or homemade
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 quart vanilla ice cream
  • Optional toppings: whipped cream, fresh mint leaves, sliced almonds

Instructions

  1. In a large bowl, combine sliced strawberries with granulated sugar and lemon juice. Stir gently and let sit at room temperature for about 15 minutes until syrupy.
  2. Slice the pound cake into 8 even pieces about 1-inch thick. Trim edges if desired for uniform shape.
  3. Let vanilla ice cream soften for about 5 minutes. Using an ice cream scoop, place about ½ cup (120 ml) on one slice of pound cake.
  4. Spoon a few tablespoons of macerated strawberries and syrup over the ice cream. Top with another slice of pound cake and press lightly to form a sandwich.
  5. Wrap each sandwich tightly with plastic wrap or parchment paper and place on a baking sheet. Freeze for at least 2 hours until firm.
  6. Before serving, let sandwiches sit at room temperature for 5 minutes to soften slightly. Add optional toppings if desired.

Notes

Use a serrated knife to slice pound cake for clean edges. Macerate strawberries to enhance flavor and juiciness. Wrap sandwiches individually to prevent freezer burn. Toast pound cake slices lightly for added texture if desired. Assemble close to serving time to avoid melting ice cream.

Nutrition

Keywords: strawberry shortcake, ice cream sandwich, summer dessert, pound cake, easy dessert, no bake, fresh strawberries

Find it online: https://eliplate.com/strawberry-shortcake-ice-cream-sandwich-recipe-easy-perfect-summer-treat/