This Ladyfinger Strawberry Ice Cream Cake is an easy and eye catching dessert. Layered with strawberry ice cream, luscious strawberries and topped with freshly whipped cream!
I thought I would shift gears from a rich chocolate dessert to a light and fruity one. Gotta keep everyone happy!
Strawberries were on sale the other day so I had to pick some up and right by the case was a table with angel food cake and ladyfingers. I haven’t made anything with ladyfingers before because I usually equate them to tiramisu, which has coffee in it and I’m not a coffee lover.
I know, I know, how could a mom with kids not drink coffee???? I don’t know why but I never acquired the taste for it. I don’t even like those drinks with just a little bit of coffee and a ton of milk and sugar!!
Anyway, back to what I was saying. I saw the packages of ladyfingers next to the case of strawberries and my wheels started turning. I thought why not make some sort of strawberry dessert with them instead of coffee. Instantly, I thought of ice cream because it’s like a million degrees outside and what better way to cool off!!??
So, my quest began and this wonderful ladyfinger strawberry ice cream cake was born. Of course, I had to drizzle it with some hot fudge sauce because everything is better with chocolate! 🙂 Feel free to leave off the hot fudge if chocolate is not your thing. You could drizzle it with a little warmed strawberry jam to add in even more strawberry flavor, YUM!!
- 2 3 oz packages soft ladyfingers
- 1 1.5 qt strawberry ice cream, softened
- 2 cups sliced strawberries
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Hot fudge sauce and/or strawberry jam for topping optional
In a medium bowl, combine the strawberries with the 2 tablespoons sugar, set aside for 5 minutes.
Lightly spray a 9 inch springform pan and arrange ladyfingers around the edge and on the bottom of the pan. Spoon half of the softened strawberry ice cream into the prepared pan and spread into an even layer. Top with half of the strawberries and repeat layers one more time.
Beat the cream with the powdered sugar until soft peaks form. Spread on top of the cake. Freeze overnight or until firm. Let thaw 20 minutes before serving. Drizzle with warm hot fudge sauce and/or strawberry jam if desired.