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–+ servings
Cheesy Fry Sauce

Cheesy Fry Sauce

Creamy Cheesy Fry Sauce tops this easy no-bake Strawberry Shortcake Ice Cream Cake. A perfect make-ahead summer dessert.
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Prep Time 30 minutes
Chilling/Freezing Time 4 hours
Total Time 4 hours 30 minutes
Servings: 10 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 (about 16 oz) pound cake prepared from a mix and cooled OR a store-bought loaf
  • 2 cups fresh strawberries, sliced
  • 1.5 quarts strawberry ice cream, softened
  • 1.5 quarts vanilla ice cream, softened
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • more fresh strawberries and crumbled pound cake or shortbread cookies for garnish

Equipment

  • 9-inch springform pan
  • Plastic wrap
  • Sharp serrated knife
  • Rubber spatula
  • Mixing bowl
  • Electric mixer (or whisk)

Method
 

  1. Line a 9-inch springform pan with plastic wrap, leaving overhang.
  2. Slice pound cake horizontally into three even layers.
  3. Place one layer of pound cake in the prepared pan.
  4. Spread half of the softened strawberry ice cream over the cake layer.
  5. Arrange half of the fresh strawberry slices on top of the strawberry ice cream and gently press down.
  6. Place the second layer of pound cake on top and press down lightly.
  7. Spread all of the softened vanilla ice cream over the second cake layer.
  8. Top with the final layer of pound cake and press down.
  9. Spread the remaining softened strawberry ice cream over the top layer of cake.
  10. Cover the cake with the overhanging plastic wrap and freeze for at least 4 hours, preferably overnight.
  11. After freezing, make the whipped cream frosting by chilling a metal bowl and beaters.
  12. Whip the cold heavy cream until it thickens, then add powdered sugar and vanilla and whip to soft peaks.
  13. Unlatch the springform pan, lift it off, and carefully peel away the plastic wrap.
  14. Place the cake on a serving plate and cover with whipped cream frosting.
  15. Garnish with more fresh strawberry slices and crumbled cake or cookies.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 25mgCalcium: 80mgIron: 1mg

Notes

Feel free to substitute the pound cake with yellow cake, angel food cake, or even thick slices of sponge cake. Swap out vanilla ice cream for cheesecake or try different berry flavors. If using frozen strawberries, make sure to thaw and drain them well before using. Store any leftovers in the freezer; they will last for 1-2 weeks. For best texture, press parchment paper onto any cut surfaces before wrapping to prevent ice crystals.
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