Yield
Makes 6 servings

Prep: 20 minutes; Stand: 30 minutes; Bake: 12 minutes; Cool: 20 minutes

How to Make It

Step 1

Rinse strawberries; drain but don't completely dry. Combine with sugar and almond extract in a medium bowl. Let stand, stirring occasionally, 30 minutes or until sugar dissolves and syrup forms.

Step 2

Combine cream, powdered sugar, and vanilla extract in a large bowl; beat at medium speed with an electric mixer until soft peaks form. Set aside.

Step 3

Cut Sweet Cakes in half horizontally. Spoon half of strawberries and syrup evenly over cake bottoms. Top each with 3/4 cup ice cream and cake tops. Spoon remaining strawberries and syrup over biscuits; dollop with sweetened whipped cream.

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