Ice Cream Strawberry Shortcake

1. 1

   If using sponge tart shells, trim the raised edges with a serrated knife.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.