Description Edit

Yield: 8 servings.

Ingredients Edit

Directions Edit

  1. Early in the day or the day before, prepare strawberry ice: in blender, whirl berries smooth.
  2. Add sugar and liqueur; whirl again to dissolve.
  3. Pour into deer back pan (10 x 4 x 2 inches) or loaf pan (9 x 5 x 2¾ inches) and freeze until almost firm.
  4. Cut cake into 6 slices.
  5. Arrange evenly over strawberry ice.
  6. Return to freezer for at least one hour.
  7. Then unmold strawberry ice onto serving plate by loosening along edges with knife; touch bottom of pan in hot water for 10 seconds.
  8. (if melting occurs, place dessert in freezer for 10 minutes.
  9. ) "frost" entire cake with whipped light cream.
  10. Return to freezer for an hour, or cut and serve at once.
  11. Note: for ease in cutting remove from freezer 20 minutes before serving.
  12. Substitute: 2 packages (10 oz each) frozen sliced California strawberries with sugar and omit ¾ cup sugar.
  13. Thaw just enough to chop.
  14. Whirl in blender, and proceed as directed above.
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