This summer, if you are looking for a Strawberry Shortcake Recipe, I suggest you enjoy it in the form of ice cream sandwiches!

There is no baking, minimal prep time, and a great way to enjoy some sweet strawberries.

We are a strawberry loving family!

My daughter and I love strawberries and I have a bunch of strawberry recipes on the blog here. I actually just went to a local “pick-your-own” place and got 7 pounds of fresh strawberries. I’m in sweet, strawberry heaven!

The temps are warming up and I’m loving it around here. The winter was long and tough. I’m so glad that ice cream season is here to enjoy. And the kids are loving it as well!

In fact, once these were made, they went right to a bunch of hungry little girls. They loved their little ice cream sandwiches. They were gone in a flash and the girls were off playing again in no time with no dirty dishes to clean up.

This recipe is a contest entry for a Driscoll’s Berries promotion. It is not a sponsored post. For more berry recipes, look for the hashtag #Driscollsberry or @strawshortcake. +Driscoll’s

** UPDATE 06/15/2014**
I was so happy to have WON the Driscoll’s Berry Strawberry Shortcake Recipe! You can check out the collection at The Daily Meal.

Strawberry Shortcake Ice Cream Sandwiches

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Ingredients

1 pint Vanilla Ice Cream
1 1/2 cups Strawberries, washed, hulled, and cubed
1 Tablespoon Sugar
Frozen Pound Cake
Chocolate, optional

Instructions

Place the ice cream in to a large bowl to soften.
Cut the strawberries and toss the sugar to coat. Let them sit for 15 minutes to macerate (liquefy) a bit. Stir the berries into the softened ice cream until combined. Transfer the bowl to the freezer to firm up for an hour.
Slice the pound cake into thin slices. Place them on a cookie sheet and leave them in the freezer until ready to use.
Make your sandwiches and serve immediately or leave in the freezer until ready. You can add a layer of melted chocolate to the pound cake before you top your sandwich.
Enjoy!

by Karyn Granrud