Sweet Snowy Strawberry Ice Cream Cake

Ingredients

• 10 tablespoons unsalted butter
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup sugar
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup low-fat buttermilk
• 1 cup fresh chopped strawberries
• 1 tablespoon raspberry jam
• 3 pints vanilla ice cream softened

Directions

1. Preheat oven to 350 degrees F.
2. Apply melted butter and sprinkle flour an 8-inch round cake pan.
3. In a medium bowl, whisk together flour, chopped strawberries, salt, baking powder, and baking soda.
4. With an electric mixer, beat butter and sugar until light and fluffy.
5. Mix in vanilla extract. Combine all the mixture and whip well with hands.
6. Add mixture to the pan. Bake for 40 minutes until a toothpick inserted in center of cake comes out clean.
7. Cool 15 minutes in pan, turn cake out and let cool completely. Using a long serrated knife, halve the cake horizontally.
8. While cake is cooling, combine strawberries and jam in a medium bowl.
9. Add the jam mixture in between the cake halves with butter knife. Cover the entire cake with vanilla ice cream.
10. Spread remaining jam strawberry mixture on the cake. Again add ice cream scoop if desired.
11. Smooth top with the butter knife, and freeze until firm, at least 6 hours.
12. Cover with plastic to avoid the cake from frosting. Garnish with sliced strawberries.
13. To serve, remove plastic from pan, unmold cake. Cut slices in triangular shape.