Strawberry Shortcake Ice Cream Sandwiches: 2 AMAZING recipes
Create delightful Strawberry Shortcake Ice Cream Sandwiches by combining fresh berries and shortcake for a perfect handheld summer treat. This recipe is designed for easy assembly and bursting with seasonal flavors.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 pound pound cake or angel food cake, cut into 1/2-inch thick slices
- 1 pint strawberry ice cream, softened
Instructions
- In a bowl, gently toss the sliced strawberries with granulated sugar and lemon juice. Let sit for 15-20 minutes to macerate.
- Arrange pound cake slices on a baking sheet.
- Spread a generous scoop of softened strawberry ice cream onto one slice of pound cake.
- Top with another slice of pound cake, creating a sandwich.
- Repeat with remaining pound cake and ice cream.
- Gently press the sides of the ice cream sandwiches into the macerated strawberries, coating them.
- Wrap each sandwich individually in parchment paper or plastic wrap.
- Freeze for at least 2 hours, or until firm.
- Serve chilled.
Notes
- For best results, use slightly softened ice cream for easier spreading.
- You can substitute vanilla ice cream if preferred.
- Ensure the pound cake slices are sturdy enough to hold the ice cream.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 350-400
- Sugar: Approximately 30-40g
- Sodium: Approximately 100-150mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 2-3g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 40-50mg