Strawberry Ice-Cream Shortcake Strawberry Ice-Cream Shortcake

Author: Canadian Living

Neighbours can share the production of this inviting dessert. One can make the cake while others bring the ice cream and berries.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: June 2004




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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 303 mg
  • Protein 7 g
  • Calories 437.0
  • Total fat 19 g
  • Cholesterol 106 mg
  • Saturated fat 11 g
  • Total carbohydrate 62 g


  • Iron 11.0
  • Folate 21.0
  • Calcium 12.0
  • Vitamin A 20.0
  • Vitamin C 40.0
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Strawberry Ice-Cream Shortcake