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A refreshing summertime favourite. Strawberry sorbet swirled into creamy vanilla ice cream, with vanilla sponge and strawberry buttercream sits on a crunchy biscuit base. Topped with freeze-fried strawberries.
Not your average strawberry ice cream cake.
Wimbledon's Best
Keep frozen at -18C or below until serving.
Cut with a sharp knife. Tip: dip knife in a glass of hot water for the cleanest cuts.
Leftovers may be kept in an airtight freezer-safe container for up to 1 month.
