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Categories:Viewed: 20 - Published at: 9 years ago
Ingredients
- 1 (8 oz.) loaf angel food cake
- 1 qt. vanilla ice cream, softened
- 1 (6 oz.) can frozen pink lemonade concentrate, thawed
- 1 c. whipping cream
- 3 Tbsp. powdered sugar
- 1 pt. fresh strawberries, sliced
Method
- Slice cake horizontally into 3 layers; set aside. Combine ice cream and lemonade concentrate; swirl gently. Spread half of ice cream mixture on bottom layer of cake. Top with second ice cream mixture. Place the third layer over ice cream and freeze loaf for 30 minutes. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Frost top and sides of cake with whipped cream. Freeze until firm. Slice cake and serve with additional strawberries.
