Strawberry Shortcake Cone Stacks

National Ice Cream Cone Day on September 22 inspires this playful twist on classic American strawberry shortcake. Sugar cones cradle pound-cake cubes, strawberry ice cream, and macerated berries finished with vanilla whipped cream.

Serves 4 · 18 min prep

Estimate for one serving

• 355 cal
• 5g protein
• 48g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 sugar cones
• 1 pint strawberry ice cream
• 1 cup fresh strawberries
• 1 tbsp granulated sugar
• 4 thin slices pound cake
• 1 cup whipped cream
• 1/2 tsp vanilla extract
• 2 tbsp crushed freeze-dried strawberries

Instructions

1. 1Hull and dice the fresh strawberries, toss them with the granulated sugar in a small bowl, and let them macerate at room temperature for 10 minutes until juicy.
2. 2Cut the pound cake slices into small cubes roughly the size of croutons so they nestle easily inside the cones.
3. 3Stir the vanilla extract into the whipped cream until lightly fragrant and soft peaks hold.
4. 4Stand the sugar cones in tall glasses or a cone rack so they stay upright during assembly.
5. 5Add a spoonful of macerated strawberries to the bottom of each cone, then tuck in a few pound cake cubes to create a shortcake base.
6. 6Scoop strawberry ice cream over the cake and berries, packing lightly so the crisp cone walls stay intact.
7. 7Spoon or pipe a swirl of vanilla whipped cream on top of the ice cream, then add another spoonful of juicy strawberries.
8. 8Finish with a dusting of crushed freeze-dried strawberries for bright color and extra crunch, and serve right away while the sugar cone is still snappy.