Table Around the PARTY TIME


SHORTCAKE Active: 40 min Total: 4 hr 50 min (includes freezing) Serves: 10–12


FROZEN STRAWBERRY


to edges. Freeze until firm, about 20 minutes.


➎Top strawberry ice cream with another snug,


even layer of cake, then top with about ¾ cup straw- berry sauce. Freeze until firm, about 45 minutes.


2 lb strawberries, hulled


+ Juice of ½ lemon 5 Tbsp sugar, divided 2 (16-oz) packages frozen pound cake, thawed


1 (14-oz) container strawberry ice cream


1 (14-oz) container vanilla ice cream 1 cup heavy cream


➊Make strawberry sauce: Puree half the berries with


lemon juice and 3 Tbsp sugar in a food processor until nearly smooth.


➋Trim tops and sides of pound cakes to make neat


rectangles (reserve trim- mings for another use). Halve each rectangular cake crosswise into 2 square blocks. Turn each block onto its side and cut into 4 (½-inch-thick) slices, making 16 total.


➌Let strawberry ice cream stand at room


temperature for 5 minutes. Meanwhile, arrange a single layer of cake slices in bottom of a 9-inch round springform pan, cutting to fit and pressing pieces together to form a snug, even layer. Use your thumbs to pack cake firmly into edges of pan.


➍Scoop strawberry ice cream into a bowl. Mix on


IMPRESS GUESTS WITH THIS FROZEN TWIST ON OLD-FASHIONED STRAWBERRY SHORTCAKE


low speed with an electric mixer fitted with paddle attachment until just soft and spreadable (if ice cream starts to melt, return to freezer for a few minutes). Scrape into pan, then spread into an even layer reaching all the way


4 | AUGUST 24, 2014 © PARADE Publications 2014. All rights reserved


➏Let vanilla ice cream stand at room temperature


for 5 minutes. Meanwhile, top strawberry sauce with another snug, even layer of cake and return to freezer.


➐Scoop vanilla ice cream into a bowl. Mix on low


speed with an electric mixer fitted with paddle attachment until just soft and spreadable (if ice cream starts to melt, return to freezer for a few minutes). Scrape onto pound cake and spread into an even layer reaching all the way to edges. (The pan should be full by this point.)Working quickly, decorate top of cake with strawberry sauce, reserving 3 Tbsp for whipped cream. Freeze cake at least 3 hours.


➑Meanwhile, quarter re- maining strawberries


lengthwise and toss in a bowl with 1 Tbsp sugar. Let stand 30 minutes.


➒Just before serving, beat cream with an electric


mixer until soft peaks form. Add remaining 3 Tbsp strawberry sauce and remaining 1 Tbsp sugar and beat until stiff peaks form.


➓Let cake stand at room temperature about 5 min-


utes. Remove pan’s sides and serve slices topped with whipped cream and strawberries.


For more delicious


party confections, visit the Cute Cakes board at pinterest.com/parademag.


PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL; PROP STYLING, HEATHER CHONTOS


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