Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 cups whole fresh California strawberries
- 3/4 cup sugar
- 1/4 cup orange-flavored liqueur
- 1 frozen pound cake (11 1/2 ounces), defrosted
- 1 can (7 ounces) refrigerated whipped light cream
- =
Directions
Early in the day or the day before, prepare strawberry ice: in blender, whirl berries smooth. Add sugar and liqueur; whirl again to dissolve. Pour into deer back pan (10 x 4 x 2 inches) or loaf pan (9 x 5 x 2 3/4 inches) and freeze until almost firm. Cut cake into 6 slices. Arrange evenly over strawberry ice. Return to freezer for at least one hour. Then unmold strawberry ice onto serving plate by loosening along edges with knife; touch bottom of pan in hot water for 10 seconds. (If melting occurs, place dessert in freezer for 10 minutes.) "Frost" entire cake with whipped light cream. Return to freezer for an hour, or cut and serve at once. Note: For ease in cutting remove from freezer 20 minutes before serving. Substitute: 2 packages (10 oz. each) frozen sliced California strawberries with sugar and omit 3/4 cup sugar. Thaw just enough to chop. Whirl in blender, and proceed as directed above. Yield: 8 servings.