1 kg of washed and hulled strawberries
1 cup of sugar
22 champagne biscuits
1/2 liter of slightly melted vanilla ice cream
1 kg of washed and hulled strawberries
1 cup of sugar
22 champagne biscuits
1/2 liter of slightly melted vanilla ice cream
Reserve 24 whole strawberries for garnish
Mash the rest of the strawberries, combine with sugar, and bring to a boil in a saucepan, stirring occasionally
Cook for 7 minutes, then let cool and strain
Reserve 1 cup of the strawberry syrup and mix it with the remaining strawberries
Butter a 20cm diameter ring mold
Soak the champagne biscuits in the reserved strawberry syrup
Arrange the biscuits in a dome shape around the ring mold
Cover the bottom of the ring mold with the remaining biscuits
Layer the strawberries and ice cream, alternating between the two
Reserve the remaining strawberries and refrigerate until serving
When serving, run a knife around the ring mold to release the cake, then remove the ring mold
Place on a serving plate without removing the base of the ring mold
Garnish with the reserved whole strawberries and additional strawberry syrup
