Strawberry Shortcake Ice Cream Cake

Strawberry Sauce

  • 4 cups frozen strawberries (about 520g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons corn starch

Ice Cream Cake

  • 2 litres Chapman's Strawberry Shortcake Ice Cream
  • 3 cups crushed vanilla cookies
  • 1/2 cup melted butter
Strawberry Shortcake Ice Cream Cake


  1. In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.
  2. Puree in the pan with an immersion blender (or mash with a potato mashed for a chunkier texture).
  3. Whisk together cream and corn starch. Stir into strawberry sauce to thicken slightly.
  4. ..................
  5. ...................

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