Strawberry Ice Cake #foodinspo #recipe #comfortfood #sweettreat

Strawberry Ice Cake

This is similar to a trifle but better (in my opinion) and colder (perfect for a hot day)

INGREDIENTS
800g Strawberries
3 tbsp caster sugar
1 tbsp lemon juice
350ml double cream
1 tsp vanilla extract
1 tbsp icing sugar
24 sponge fingers
 
Keep 6 of the best-looking strawberries aside and quarter the rest.
 
In a saucepan combine the quartered strawberries, sugar, and lemon juice. Bring to a simmer and cook for 15 minutes. Leave to cool then drain, reserving the juice.
 
Whisk the cream, vanilla extract, icing sugar and a pinch of salt until medium-stiff peaks form.
 
Line a loaf tin (mine is 24x14x7cm) with cling film. Spread whipped cream on the bottom. Cover with 6 sponge fingers and gently press into the whipped cream. Halve the reserved strawberries and lay around the edges, flat side out.
 
Spoon a quarter of the compote into the tin and then another layer of the whipped cream and another layer of 6 sponge fingers, followed by another dollop of compote. Repeat twice more, until you have 4 layers in total. Top with a thin layer of whipped cream. Press cling film over the surface.
 
Chill in the fridge for at least 6 hours then remove cling film from the top and invert onto an oven tray lined with baking parchment. Freeze for 1 hour then allow to soften at room temperature for 5 minutes before slicing and serving with the reserved strawberry juice.

If you have any questions, please ask.

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