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Add a photoServings: 1
Ingredients
- 3 x 6 inch sponge tart shells or possibly shortbreads
- 6 c. strawberries
- 5 c. vanilla or possibly strawberry ice cream confectioners' sugar, for dusting
Directions
- 1. If using sponge tart shells, trim the raised edges with a serrated knife.
- 2. Hull and halve the strawberries. Spoon one-third of the ice cream onto a tart shell or possibly shortbread layer, placing it in scoops, with one third of the, strawberries in between.
- 3. Spoon more strawberries and ice cream onto a second tart or possibly shortbread layer and place it on top of the first, then add in the final layer, piling the strawberries up high.
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