Ingredients:
1 (homemade) cake bottom (Ø 20 cm)
kirsch
250 gr  strawberries
1/2 liter vanilla icecream
icing sugar
1.5 dl whipped cream
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Preparation:
© Janneke's Recipe pages - ice, desserts and desserts
Place the ice 15 minutes in the fridge to soften a little.
Half the cake bottom and sprinkle the bottom layer with kirsch.
Divide half of the sliced strawberries over.
Spread the vanilla icecream over the strawberries.
Cut the second layer in 6 parts. Place the parts with the cutting sides up in the ice and garnish with almost all of the rest of the strawberries.
Dust with icing sugar and garnish with a topping of cream and some kept back strawberries.
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