Fourth of July Strawberry & Vanilla Ice Cream Cake
This 4th of July make-ahead dessert features multiple layers of sponge cake and strawberry and vanilla ice cream. Perfect to wow a crown this Independence day.
Yield
12 servingsPrep
15 minCook
0 minReady
18 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
10-inch |
*
|
| 2 | quarts |
strawberry ice cream
softened |
* |
| 1 | quart |
vanilla ice cream
prefer low-fat |
*
|
| 2 ½ | cups |
heavy whipping cream
|
|
| 2 | tablespoons |
powdered sugar
|
|
| Mini paper flags, for garnish, optional | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
10-inch |
*
|
| 2 | quarts |
strawberry ice cream
softened |
* |
| 0.9 | l |
vanilla ice cream
prefer low-fat |
*
|
| 591 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
powdered sugar
|
|
| Mini paper flags, for garnish, optional | |||
Directions
Cut cake horizontally equally into four layers.
Arrange bottom layer on a serving plate, spread with half of the strawberry ice cream.
Immediately put in freezer.
Spread second cake layer with vanilla ice cream, put over strawberry layer in freezer.
Spread third cake layer with remaining strawberry ice cream, place over vanilla layer in freezer.
Top with remaining cake layer.
In a mixing bowl, beat cream until soft peaks form.
Add sugar, beat until stiff peaks form.
Frost top and sides of cake.
Freeze until serving.
Decorate with mini flags if desired.
