Strawberry Ice Cream Cake

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Ingredients:

* This is a delicious and very summery cake. It does take a little prep time but you can easily make it a few days before serving… Perfect for those summer parties.

Angel food cake
4 cups strawberry ice cream (softened)
2 cups heavy cream (chilled)
1/2 cup powdered sugar
Fresh sliced strawberries for topping

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Directions:

Tightly wrap the angel food cake and freeze for a few hours, or until very firm.
Once firm, slice the angel food cake into three equal layers.
Place the first layer of the cake on a freezer proof dish. Spread layer with half of the strawberry ice cream.
Place the next layer of cake on top of the ice cream and spread with remaining portion of ice cream.
Tightly wrap the cake with cling film and freeze for 4 to 6 hours (you can freeze it longer if you prefer).
Place the cream and sugar in a bowl and using electric mixer beat on high until stiff peaks form.
Remove the cake from the freezer and frost with the whipped cream. C
over cake loosely with a plastic back and place back in freezer for at least 4 hours.
Before serving, remove cake from freezer and thaw in refrigerator for one hour.
Garnish with fresh sliced strawberries and serve.