Strawberry Sauce:
1-1/2 quarts fresh strawberries, hulled and thinly sliced
1 teaspoon lemon juice
1/3 cup sugar
1/2 cup water
1 56-ounce carton VELVET Strawberry Cheesecake Ice Cream
Whipped cream
Confectioner’s sugar

In a small saucepan, combine 1/2 quart strawberries with lemon juice, sugar and water. Simmer for 7-10 minutes and puree by hand or in a blender. Cool sauce and combine with remainder of sliced berries.

Mini-Cakes:
1/2 cup butter
1 cup sugar
3 large eggs
1/2 cup milk
1 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Preheat oven to 325 degrees. Coat muffin pans with non-stick spray. In a large bowl, cream together sugar and butter. Add eggs, one at a time, creaming well after each addition. Mix milk and vanilla together. Combine dry ingredients. Alternate adding the liquid and dry ingredients into creamed mixture. Fill muffin pans 3/4 full and bake for 15-18 minutes, or until lightly brown. Makes 15-18 mini-cakes.

Assembly:
Slice cooled mini-cakes in half horizontally, place a scoop of ice cream in the center and ladle a small amount of strawberry sauce over the ice cream. Cover with top of cake and garnish with whipped cream and confectioner’s sugar. Makes 12 servings.