1. Line eight ½ cup ramekins with plastic wrap and set on small tray. Line each ramekin with cake slices, trimming to fit as necessary. 2. Brush cake with rum and divide diced strawberries on the bottom of each ramekin. 3. Pack each ramekin with the ice cream and smooth top. Top with remaining cake, trimming to fit. Cover with plastic wrap and freeze for at least 4 hours or for up to 2 weeks. 4. To make fresh strawberry sauce, using a fork or potato masher, mash together strawberries, sugar, rum and salt in shallow bowl until strawberries are crushed and syrupy. 5. Whip cream and vanilla until soft peaks form; set aside. 6. Remove plastic from ramekin and turn out onto dessert plate and remove remaining plastic wrap. Dollop top with whipped cream and spoon strawberry sauce around edge. ---------------------------------------------------------------------------
Nutrition
Ingredients
