Ice Cream Strawberry Shortcake
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 11:30pm

Ingredients




3 (6 inch) sponge tart shells or shortbreads
6 cups strawberries
5 cups vanilla or strawberry confectioners' sugar, for dusting

Preparation

1 If using sponge tart shells, trim the raised edges with a serrated knife. 2 Hull and halve the strawberries. Spoon one-third of the ice cream onto a tart shell or shortbread layer, placing it in scoops, with one third of the, strawberries in between. 3 Spoon more strawberries and ice cream onto a second tart or shortbread layer and place it on top of the first, then add the final layer, piling the strawberries up high.