Directions for Cake
1. Line a 11⁄2-quart stainless stell or glass bowl, with the plastic wrap, letting the plastic edges overhang outside of the bowl, and set aside.
2. Rinse strawberries and slice off tops and tips. Slice each strawberry into 3 to 4 thin circles. Arrange strawberry slices in a single layer on the inside of the bowl, starting in the bottom center and working out to the top edges. Scoop softened ice cream over the top of the strawberries and smooth until the surface is flat.
3. Place strawberry jam in a small bowl and heat in the microwave on high for 30 seconds to warm. Split ladyfingers and spread strawberry jam between them. Sandwich back together and press them onto the top of the bowl (breaking some apart, if necessary, to cover most of the surface). Cover the bowl with plastic wrap, press down once more on the ladyfingers (a pot lid works well) and place in freezer for at least 6 hours or until firm.
4. To serve, remove the plastic wrap from the top of the bowl, place a serving plate over the cake and flip. Pour 1 cup of the sauce onto the middle of the top of the cake, and serve each piece with the remaining sauce.
*Make this the day before you serve it to ensure the ice cream is firm for cutting. It will hold for several weeks in the freezer.
Directions for Berry Sauce
Place the berries in a heavy, non-aluminum saucepan. Add remaining ingredients and stir until cornstarch dissolves. Place over medium heat and bring to a simmer. Cook for 2 to 3 minutes, or until mixture thickens and clears.
*You may need to adjust the amount of sweetener, depending on the type of berries you are cooking. Boysenberries, for example, may need a touch more sweetener and strawberries may need a touch less.
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