Recipe information
Yield
makes 6 individual ice cream cakes
Ingredients
Preparation
Step 1
Line a muffin tin with plastic wrap. You will only use 6 of the cups.
Step 2
Slice the pound cake widthwise into twelve 1/4-inch-thick slices. Using a 5-ounce can (a small tomato paste can works well), cut 6 circles out of 6 slices of cake. With the remaining 6 slices, use a 15-ounce can to make 6 slightly larger circles of cake for the tops. You should end up with 6 small circles and 6 large circles.
Step 3
Put the small circles of cake on the bottom of each of the 6 individual muffin cups. Then, line each muffin cup with slices of strawberries to create a wall. You now should have 6 individual holders lined at the bottom with cake and along the sides with strawberries. Fill each cake cup with a scoop of ice cream and place the larger circles of cake on top to form lids. Wrap the whole tin in plastic wrap and place in the freezer for at least an hour to firm up.
Step 4
To serve, gently lift each individual ice cream cake out of the tin, using the plastic wrap to help them release. Place each cake upside down on a dessert plate. Drizzle melted strawberry sorbet over the cake.
