Lindas Frozen Strawberry Cake Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

Steps:

• 1. Tear angel food cake, into small pieces, into a large mixing bowl. Stir in softened vanilla ice cream.
• 2. Dissolve gelatin in boiling water, stirring until completely dissolved. Add frozen strawberries and mix with cake and ice cream mixture. Pour into a tube pan and freeze until solid.
• 3. Remove from pan and wrap in heavy duty aluminum foil. Return to freezer. You can slice off what you need and return to freezer.
• 4. Note: You may have to let sit in pan for a few minutes to remove easily from pan.

Steps:

• Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.