My favourite summer dessert - a slice of pink lemonade ice cream cake with strawberries. Step one is to buy an angel food cake at the grocery store - makes it a very easy dessert. Freeze the cake because it is easier to cut into 3 layers when it is cold.
Stir 1/2 can of pink lemonade into 4 cups of vanilla ice cream. I like to buy the no-name lemonade from President's Choice as it is really pink and not too sweet. Once that is well mixed, you need to re-freeze it so it will spread and not melt too quickly.
Once it is chilled enough, use it to spread between the layers of cake. Then refreeze again for a couple of hours.
The icing is whipped cream - 2 cups of whipping cream, 1 tsp of vanilla and 2 tsps of icing sugar (hint: use icing sugar - not regular sugar - it will help the cream whip quickly). Use a hand mixer (or a whisk if you have lots of muscles!) and whip until stiff. Ice the cake and freeze again for at least 2 hours or up to 2 days (great dessert to make the day before a party). Serve it with sliced strawberries piled on top. You might want to take it out of the freezer about 10 minutes before slicing so the whip cream softens a bit.
Pretty, isn't it!