Strawberries are at their peak in my area right now. This led to a week-long strawberry extravaganza at my house. By Friday, I have bits of lots of dishes which ended up being this amazing cake.
Lemon Buttermilk Pound Cake [I use the recipe from Epicurious in the link]
Fresh Strawberry Jam (see below)
1/2 c Grand Mainer
4 pints fresh strawberries
3 cups sugar
1 box pectin
Stem, hull and wash strawberries. Place them in a large pot and add the sugar and pectin. Mash the strawberries with a potato masher until combine with sugar and pectin. Bring to a full boil. Once the mixture has reached a boil, remove from heat and place in prepared jars to cool.
Ice Cream Cake Preparation
Remove ice cream from freezer and allow to soften for 10 to 15 minutes.
Line a spring form pan with plastic wrap (cling film). Leave about 5 inches of cling wrap overhang on the pan. You will use this to cover the entire cake for freezing.
For a six inch round, you will need approximately 1/4 of the cake left over from the lemon buttermilk cake recipe. Slice cake into 1/2 inch thin slices. Create a single layer of slices of cake in the bottom of the spring form pan. You may have to cut out various shapes to create a solid layer.
Pour 1/4 c of the Grand Mainer over the layer of cake and let it absorb.
Add 3 cups of softened ice cream as the next layer. Use a spatula to press the ice cream into an even layer over the cake.
Place a second layer of buttermilk cake on top of the layer of ice cream. Use the remaining 1/4 c Grand Mainer over the cake.
Spoon on 1 cup of jam and spread across the entire cake evenly.
Fold up the remaining plastic wrap to fully cover the cake. Place the cake in the freezer to set, about 2 hours.
Remove cake from freezer about 10 minutes before serving. Check to see if the ice cream needs to soften at all to make it easy to slice. Use a knife dipped in warm water between slices to cut the cake.
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