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Strawberry Ice Cream Shortcakes

Yield Makes 6 servings
Prep: 20 minutes; Stand: 30 minutes; Bake: 12 minutes; Cool: 20 minutes

Ingredients

  • 1 (16-ounce) container strawberries, sliced
  • 2 tablespoons sugar
  • 1/8 teaspoon almond extract
  • 3/4 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Sweet Cakes
  • 4 1/2 cups vanilla ice cream
  • Sweetened whipped cream

How to Make It

  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.

  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.

  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.