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You will be all set for the summer holidays with this eye-catching layered cake. Rich Red Velvet Cake with Vanilla ice cream in the middle. Can't wait to try this cool rich refreshing cake.

Red Velvet Cake

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

3 tablespoons red liquid food coloring

1 tablespoon vanilla extract

2 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups whole buttermilk

Ice-Cream Layer

5 cups vanilla ice cream

Frosting

1 1/2 tablespoons cold water

1 teaspoon unflavored gelatin

1 1/2 cups heavy cream

3 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Additional Ingredient

2 cups fresh blueberries

Step 1
Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.

Step 2
Prepare the Red Velvet Cake: Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.

Step 3
Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.

Step 4
Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes. Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.

Step 5
Prepare the Ice-Cream Layer: Line a 9-inch round cake pan with plastic wrap, allowing ends to extend over edge of pan to create handles. Remove cupcakes from freezer, and cut into 1⁄4-inch cubes. Place ice cream in a large bowl; beat at medium speed until soft but not melted. Gently fold cupcake cubes into ice cream. Spread ice cream into prepared pan. Cover and place pan in freezer until frozen, at least 3 hours or overnight.

Step 6
Prepare the Frosting: Place water in a small microwavable bowl, and sprinkle with gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds. Let stand5 minutes.

Step 7
Place cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed until soft peaks form. With mixer on low, gradually add gelatin. Increase speed to high, and beat until stiff peaks form.

Step 8
Assemble the cake: Place 1 Red Velvet Cake layer on a platter or cake stand. Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer. Top with remaining cake layer. Spread Frosting over sides and top. Loosely cover with plastic wrap, and freeze at least 2 hours.

Step 9
Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve immediately. Freeze any leftovers.

A Southern Living Recipe

Photo Credit GREG DUPREE; PROP STYLING: HEATHER CHADDUCK HILLEGAS; FOOD STYLING: TORIE COX

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Just stir and scoop is about what it takes to make this elegant Strawberry Shortcake Sheet Cake.

Strawberries are in both the tender biscuit and the topping.

2 pounds fresh strawberries

2 ¼ cups soft wheat self-rising flour (such as White Lily Enriched Bleached Self-Rising Flour)

1 cup all-purpose flour, plus more for dusting

½ teaspoon kosher salt

¾ cup granulated sugar, divided

¼ cup cold unsalted butter, cut into ¼-inch cubes

1 cup whole buttermilk

2 teaspoons grated lemon zest (from 1 lemon)

1 ⅔ cups heavy whipping cream, divided

1 tablespoon vanilla extract, divided

1 ¼ tablespoons unsalted butter, melted

2 tablespoons sanding sugar

1 (8-oz.) container mascarpone cheese

¼ cup powdered sugar

Hull 1 pound of the fresh strawberries,

and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.)

Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray.

Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.

Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking,

scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour.

Meanwhile, stir together halved strawberries

and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.

Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined.

Spread whipped cream-mascarpone mixture over top of cooled shortcake,

leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.

Mascarpone (a spreadable Italian cheese that's sold in tubs in the dairy aisle) makes the whipped cream rich and tangy. If you don't have any on hand, you can substitute crème fraiche. While we love this recipe with strawberries, you can really use any berry in this dish. This dessert is best made and enjoyed day-of.

A Southern Living Recipe Here

Photo Credit Johnny Autry: Food and Prop Styling Charlotte L Autry

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