Baskin-Robbins Strawberry Shortcake Ice Cream Cake—because why settle for a regular cake when you can have one with layers of ice cream, cake, and a fruit topping? This dessert is for those who think a slice of strawberry shortcake should be both indulgent and a little extra. It combines the beloved flavors of creamy strawberry ice cream, sponge cake, and whipped cream into a creation that’ll leave you wondering why you ever settled for boring old cake. It’s all about the show-stopping layers, folks.
Baskin-Robbins Strawberry Shortcake Ice Cream Cake
A perfectly layered cake with strawberry ice cream, cake layers, and fluffy whipped cream for a satisfying treat.
Ingredients
- 1 box of vanilla or white cake mix plus ingredients as directed
- 3 cups strawberry ice cream
- 2 cups whipped cream
- 1 cup strawberries sliced
Instructions
- Bake the cake according to package instructions. Allow it to cool completely.
- Slice the cake into two layers.
- Soften strawberry ice cream slightly, then layer it on top of the first cake layer.
- Spread whipped cream over the ice cream.
- Add the second cake layer and repeat with ice cream and whipped cream.
- Freeze for 4 hours or until firm.
- Garnish with fresh strawberries.
Notes
Nutritional values (per serving):
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin A: 4%
- Vitamin C: 6%
- Calcium: 8%
- Iron: 4%
- Potassium: 3%
Any additional notes/tips to enhance the flavor for the recipe
- Add a drizzle of chocolate syrup for extra decadence.
- Use fresh strawberries for a burst of flavor in every bite.
- For a stronger flavor, add a bit of vanilla extract to the whipped cream.
