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Used in Recipe
Premium Ice Cream
Strawberry Shortcake à la mode. We start with our own homemade shortcake topped with rich Blue Bunny® Ice Cream, drizzled with strawberries and a dollop of whipped cream.
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Degree of Difficulty:
Mixing bowl, knives, baking sheets
4 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/3 cup sugar
2 egg yolks
1/2 oz. (1 Tbsp.) vanilla extract
2/3 cup heavy cream
1/4 cup all-purpose flour
1-#12 scoop (3-1/8 oz.) Blue Bunny® Premium Vanilla Ice Cream, #19490
Whipped cream (optional)
2 oz. (4 Tbsp.) strawberry sauce topping
Grease an 8-inch square cake pan or individual round dessert cup pans (pictured) with nonstick spray. Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy. Beat in sugar gradually, continue beating until stiff peaks form. Beat in egg yolks and vanilla. Fold flour lightly into egg mixture. Spread batter in prepared pan. Bake in 400°F oven for 10 minutes or until cake springs back when lightly touched. Loosen sides with a sharp knife. Turn out immediately onto a paper-towel-lined cake rack to cool. If using a square pan, once cooled slice into 4-inch squares.
Using cooled sponge cakes, fill with Blue Bunny® Premium Vanilla Ice Cream. Top with strawberry sauce and whipped cream.
Use raspberries or blueberries as topping. Replace Vanilla Ice Cream with Blue Bunny® Strawberry or French Vanilla Ice Cream.
Ice cream loses flavor and texture if allowed to melt too much. For best dipping results when using a 3-gallon tub, begin scooping close to tub wall, cutting about 1/2 inch down.
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