Ever wanted a dessert that screams “luxury” but secretly requires minimal effort? Meet the Strawberry Shortcake Ice Cream Cake — a dish so decadent it could moonlight as royalty at dessert galas. This layered beauty is a cheeky mix of creamy ice cream, crunchy shortcake crumbs, and fresh strawberries, all masquerading as something far more sophisticated than it really is. Warning: it’s dangerously addictive and liable to make your guests question why they ever bothered with plain old cake.
Strawberry Shortcake Ice Cream Cake
This recipe combines classic strawberry shortcake with the indulgent twist of an ice cream cake. Layers of flavor, texture, and refreshment!
Ingredients
- 1 quart vanilla ice cream softened
- 1 quart strawberry ice cream softened
- 2 cups crushed shortcake biscuits or vanilla cookies
- ¾ cup unsalted butter melted
- 1 cup fresh strawberries diced
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Whipped cream for garnish
- Extra shortcake crumbs and sliced strawberries for garnish
Instructions
- Prepare the Crust: Combine crushed shortcake biscuits with melted butter in a bowl. Mix until it resembles wet sand. Press firmly into the base of a springform pan. Freeze for 15 minutes.
- Layer Vanilla Ice Cream: Spread softened vanilla ice cream over the crust, smoothing it out with an offset spatula. Freeze for 30 minutes.
- Strawberry Layer Prep: Toss diced strawberries with sugar and vanilla extract. Let sit for 5 minutes, then gently fold into softened strawberry ice cream.
- Add Strawberry Layer: Spread the strawberry ice cream mixture over the vanilla layer. Smooth out the top and freeze for at least 3 hours or until firm.
- Decorate: Remove the cake from the springform pan. Top with whipped cream, extra shortcake crumbs, and sliced strawberries.
- Serve: Slice with a hot knife for clean cuts. Revel in your culinary genius while accepting compliments.
Notes
Nutritional Information (Per Serving):
Calories: 320
Total Fat: 18g
Saturated Fat: 11g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g Vitamins & Minerals (Per Serving):
Vitamin C: 15%
Calcium: 12%
Vitamin A: 10%
Iron: 4%
Potassium: 6%
Additional Notes/Tips:
Calories: 320
Total Fat: 18g
Saturated Fat: 11g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g Vitamins & Minerals (Per Serving):
Vitamin C: 15%
Calcium: 12%
Vitamin A: 10%
Iron: 4%
Potassium: 6%
- Use parchment paper for an easier pan release.
- Want more tang? Substitute plain yogurt for whipped cream in the garnish.
- Let the cake sit out for 5 minutes before cutting to avoid the “frozen brick” scenario.
- Craving a crunchier texture? Add some crushed nuts to the shortcake crumb garnish.
