Strawberry Ice-Cream Shortcake
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 437 |
| pro | 7 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 62 g |
| fibre | 2 g |
| chol | 106 mg |
| sodium | 303 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 11 |
| vit A | 20 |
| vit C | 40 |
| folate | 21 |
Neighbours can share the production of this inviting dessert. One can make the cake while others bring the ice cream and berries.
Ingredients
- 6 cups vanilla ice cream
- Cake
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 tbsp grated orange rind
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1-1/4 cups milk
- Filling
- 4 cups thinly sliced strawberries, hulled
- 1/4 cup granulated sugar
- 1 tbsp grated orange rind
- 2 tbsp orange juice
Preparation
Cake: Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 45 minutes. Let cool completely in pan on rack. (Make-ahead: Wrap in plastic wrap and store in airtight container at room temperature for up to 24 hours or freeze for up to 2 weeks.)
Filling: Meanwhile, in bowl, combine strawberries, sugar and orange rind and juice; let stand, stirring occasionally, for 30 minutes.
Cut cake into 16 squares; cut each horizontally in half. Place each bottom half on plate; top with strawberries then tops of cake. Serve with ice cream.
Source : Canadian Living Magazine: June 2004
- Keywords : Dessert; Bake; Summer; Strawberries; Refrigerate/Chill; Ice cream;
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