Mini Ice Cream Cakes

Preheat oven to 350°F.

Coat a 15 x 10-inch jelly-roll pan with cooking spray and then line the bottom of the pan with wax paper. Coat wax paper with cooking spray.

Place sugar and butter in a large bowl and beat until well blended. Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into a dry measuring cup and combine flour, baking powder, baking soda, and salt with a whisk. Add flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with flour mixture, mixing after each addition.

Beat in extract and pour batter into the prepared pan.

Bake at 350°F for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes then carefully peel off the wax paper and allow the cake to cool completely.

Then place cake on a cutting board and refrigerate until cold (about 2 hours).

Spread ice cream evenly over the cake; cover with plastic wrap. Freeze until firm (6 hours to overnight).

Once cake has fully chilled, cut with a 2-inch round cutter into 24 cake rounds. (Note: This is the part that was nearly impossible. The cute rounds ended up too difficult to do so I just took a knife and cut them into squares).

Working quickly so the ice cream doesn’t melt, stack ice cream side up in a paper muffin cup liner. Top with another cake round, ice cream side down. Repeat procedure with remaining cake rounds.

Once cakes are assembled, place a dollop of whipped topping and a strawberry slice on each cake. Serve and enjoy!