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.
