Strawberry Shortcake Treats


Strawberry Shortcake Treats

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Pound cake layered with vanilla ice cream, strawberry topping mixture, strawberries & cream ice cream and topped with whipped cream

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    Discover a new twist on a favorite summer dessert. Layer pound cake with It's Your Churn vanilla ice cream, sweetened strawberries and It's Your Churn strawberries & cream ice cream. Top with whipped cream.

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    Servings and Ingredients

    Serves 24
    1 (10.75 oz) frozen pound cake
    3 c. softened It's Your Churn premium vanilla ice cream
    1 (10 oz) pkg frozen strawberries in syrup, thawed
    1 (11.75 oz) jar strawberry topping
    3 c. softened It's Your Churn premium strawberries & cream ice cream
    2 c. whipped cream


    1. Line a 13-by-9-inch baking pan with foil, leaving about 1 inch of foil extending over the edges of the pan.
    2. Cut pound cake into 3/8-inch slices. Arrange slices in a single layer in prepared pan. Spread vanilla ice cream on top. Freeze for 2 hours.
    3. Cut up large strawberries. Combine strawberries and their syrup with strawberry topping; spread over ice cream in pan. Freeze for 2 hours.
    4. Spread strawberries & cream ice cream over berry layer in pan. Cover and freeze for 1 hour.
    5. Spread whipped cream on top. Cover and freeze for several hours or overnight. Use foil to lift uncut treats out of pan. Place on cutting board; cut into squares.

    Recipe Source:

    Hy-Vee Seasons Summer 2016.