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Summer is here, and the sun is shining bright. There’s nothing better than a cool, creamy treat that tastes like the season. The Strawberry Shortcake Ice Cream Cake is just that. It’s a no-bake delight that brings together strawberry shortcake flavors with the refreshing taste of ice cream. It’s the perfect way to enjoy the warmth and happiness of summer.
Imagine taking a spoonful of fluffy pound cake, fresh strawberries, and creamy strawberry ice cream. It’s all wrapped in a crunchy shortbread cookie crust. This mix of textures and tastes will make you feel like you’re enjoying a sunny day or a cozy backyard party with loved ones.
Whether you’re a pro in the kitchen or just starting out, this Strawberry Shortcake Ice Cream Cake is a must-try. It’s easy to make, thanks to simple steps and reliable methods. You’ll impress your family and friends with every delicious bite.
Key Takeaways
- Strawberry Shortcake Ice Cream Cake is a no-bake, frozen treat that combines the flavors of strawberry shortcake with creamy ice cream.
- The cake features a crunchy shortbread cookie crust, fluffy pound cake layers, fresh strawberries, and a rich strawberry ice cream filling.
- This dessert is perfect for summer gatherings, as it can be made ahead and stored in the freezer for up to 4 weeks.
- The recipe is easy to follow and customizable, allowing you to experiment with different cookie and ice cream flavors.
- Serving this Strawberry Shortcake Ice Cream Cake is a surefire way to delight your guests and create lasting summer memories.
What is Strawberry Shortcake Ice Cream Cake?
Strawberry Shortcake Ice Cream Cake is a mix of strawberry shortcake and creamy ice cream. It combines the freshness of strawberries, the smoothness of ice cream, and the crunch of cookies. This makes it a perfect summer treat that excites your taste buds.
The Crossroad of Flavors
This dessert is all about the perfect mix of tastes. It makes about 8 cups of Strawberry Shortcake Ice Cream. This includes vanilla and strawberry ice cream, strawberry sauce, and a crunchy cookie coating. Adding vodka keeps the ice cream soft and creamy.
A Perfect Summer Treat
Strawberry Shortcake Ice Cream Cake is the ultimate summer dessert. It has 3 cups of fresh strawberries, adding natural sweetness and tanginess. The ice cream layers are made with 2 cups of heavy cream and 2 cups of whole milk. This makes them rich and creamy, matching the fruity flavors.
This ice cream cake is perfect for ending a backyard barbecue or as a summer party centerpiece. It can be kept in the freezer for up to 2 weeks. So, you can enjoy it all summer long.
Ingredients You’ll Need
To make the strawberry shortcake ice cream cake, you’ll need a few key ingredients. The base is a crisp cookie crust, made from about 24 Golden Oreo cookies and 4 tablespoons of salted butter. For the ice cream layers, you’ll need 2 cups of vanilla ice cream and 2 cups of strawberry ice cream. Choose high-quality brands like Blue Bell.
Key Components of the Cake
The recipe also includes 1½ tablespoons of strawberry gelatin powder. This helps bind the strawberry filling and boosts the fruit flavor. Plus, 4 ounces of thawed whipped topping will add a creamy, luscious layer to the cake.
Optional Add-ins for Extra Flavor
- Fresh strawberries for garnishing
- Freeze-dried strawberries, processed into a crunchy topping
- Raspberries or blueberries for a mixed berry twist
- Coconut milk for a dairy-free version
The mix of these ingredients makes a delightful and indulgent strawberry ice cream treat. It captures the essence of classic American no-bake desserts.
Preparing the Base
Creating the perfect strawberry shortcake ice cream cake starts with the base layer. You can choose between a classic vanilla cake or a dense pound cake. If you want to make it from scratch, mix together flour, baking powder, salt, sugar, oil, eggs, vanilla extract, and buttermilk in a bowl. Be gentle when mixing to avoid a tough texture.
Choosing the Right Cake
Bake the cake in a 9-inch springform pan at 350°F (180°C) for 15-20 minutes. This will give you a soft, spongy cake layer. It’s important for the cake to be flavorful and have a delicate crumb that stays soft even when frozen.
Baking Tips for a Fluffier Texture
- Avoid overmixing the batter to prevent a dense, rubbery texture.
- Use room-temperature ingredients for optimal rise and lightness.
- Gently fold in the wet ingredients to the dry ingredients to maintain the cake’s airy structure.
- Consider adding a touch of vanilla extract or almond extract to enhance the flavor.
With the right cake base and baking techniques, you’ll have a sturdy yet delicate foundation. This will be perfect for your strawberry shortcake ice cream cake. The soft, fluffy texture will contrast beautifully with the creamy ice cream layers.
Making the Strawberry Filling
Making the perfect strawberry filling is key for your strawberry desserts and fruit-flavored sweets. Start by picking the ripest, juiciest strawberries you can find. This will give you the sweetness and freshness you want.
Selecting Fresh Strawberries
Look for bright red, plump strawberries with a shiny appearance. Stay away from any that are bruised, moldy, or have an odd color. For the best taste, choose berries that are in season or frozen at their peak ripeness.
The Perfect Sweetening Ratio
Now, let’s make the filling. In a saucepan, mix 4 cups of chopped or frozen strawberries with 1 cup of granulated sugar and 1/2 cup of water. Heat it over medium heat, stirring now and then, until the berries are soft and their juices are released, about 10 minutes.
To thicken it, mix 1/2 cup of heavy cream with 2 tablespoons of cornstarch. Slowly add this mix to the strawberry mixture, stirring constantly, until it’s thick enough. Taste and add more sugar if it’s not sweet enough.
Let the filling cool down completely before using it in your strawberry shortcake ice cream cake. For more flavor, mix in some other berries like raspberries or blueberries.
| Ingredient | Quantity |
|---|---|
| Fresh or Frozen Strawberries | 4 cups |
| Granulated Sugar | 1 cup |
| Water | 1/2 cup |
| Heavy Cream | 1/2 cup |
| Cornstarch | 2 tablespoons |
Assembling the Ice Cream Layer
Making a tasty ice cream cake is all about layering. Start by picking your favorite ice cream flavors. For this Strawberry Shortcake Ice Cream Cake, vanilla and strawberry swirl are perfect.
Picking Your Favorite Ice Cream
Let your ice cream soften at room temperature for 5-8 minutes before you start. This makes it easier to spread and layer smoothly.
Layering Techniques for a Beautiful Cake
- Begin with a layer of vanilla ice cream in an 8×8-inch pan.
- Drizzle strawberry sauce or preserves over the vanilla layer.
- Add a layer of strawberry ice cream, spreading it evenly.
- Keep alternating between vanilla and strawberry ice cream until all is used.
- Freeze the cake for 1-2 hours between each layer to keep flavors distinct.
Creating a stunning layered ice cream dessert takes patience and detail. Enjoy making each layer delicious.
Final Assembly of the Cake
It’s time to put together your no-bake treats and strawberry shortcake ice cream cake. This is the last step to make this amazing summer dessert. Get ready to layer your way to a decadent, visually appealing finale.
Strategies for a Clean Finish
First, line the springform pan with plastic wrap. This makes it easy to remove the cake later. Then, start layering, beginning with the cake on the bottom.
Pressing Down and Layering
- Gently press down on the cake layer to ensure it sticks together.
- Add a layer of ice cream, followed by cookie crumbs.
- Repeat the process, pressing down each time, until you reach the top of the pan.
- Finish with a final layer of cookie crumbs on top.
The pan will be quite full, but that’s okay. Freeze the cake for 6-8 hours or overnight. This lets the layers set and bind together perfectly.
| Ingredient | Quantity |
|---|---|
| Cake flour | 3 cups |
| Baking powder | 1 tbsp |
| Salt | 1 tsp |
| Unsalted butter | 1 cup |
| Granulated sugar | 1 3/4 cups |
| Egg whites | 6 |
| Clear vanilla extract | 2 tsp |
| Buttermilk | 1 cup |
| Sour cream | 1/2 cup |
| Heavy whipping cream | 2 cups |
| Water | 3 tbsp |
| Unflavored gelatin | 1 tbsp |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1 tsp |
| Freeze-dried strawberries | 1/4 cup |
| Heavy cream | 1/3 cup |
| Strawberry jam | 2 tbsp |
| Powdered sugar for buttercream | 4 cups |
| Vanilla extract for buttercream | 1 tsp |
Decorating Your Strawberry Shortcake Ice Cream Cake
Make your strawberry shortcake ice cream cake even more special with tasty toppings. It’s all about finding the right mix of creamy and fresh flavors. This way, you’ll enhance the strawberry desserts perfectly.
Whipped Cream vs. Frosting
For a light topping, try homemade whipped cream. It’s made from heavy cream, powdered sugar, and vanilla extract. This gives a smooth touch to the cake.
Or, you can choose a creamy frosting like strawberry buttercream. It adds sweetness and looks great.
Creative Garnishing Ideas
Decorate with fresh, juicy strawberries. You can arrange them or scatter them for a colorful look. Roasting the strawberries or making a strawberry sauce adds flavor.
Don’t forget to sprinkle shortcake crumbs or crushed cookies on top. They add a nice crunch. You can also use shaved chocolate, toasted nuts, or edible flowers for extra flair.
With a mix of textures and flavors, your strawberry shortcake ice cream cake will impress everyone. It’s a celebration of the season’s best strawberries.
Serving Suggestions
This strawberry shortcake ice cream cake is a frozen treat. It’s best to let it thaw a bit before slicing. This makes it easier to cut neatly.
Use a warm knife to slice the cake. This helps avoid breaking the layers. Serve it right away for the best taste.
It’s great with extra toppings. Try strawberry sauce, powdered sugar, or crushed nuts. These add nice textures and tastes.
How to Slice the Cake Neatly
- Remove the cake from the freezer 10-15 minutes before serving to allow it to soften slightly.
- Use a sharp, warm knife to slice through the layers cleanly.
- Gently guide the knife through the cake, avoiding sawing motions that can disrupt the layers.
- Cut straight down, applying even pressure, for the best presentation.
Pairing with Additional Toppings
- Strawberry sauce or compote: Drizzle over the top of the sliced cake for an extra burst of fruity flavor.
- Whipped cream: A dollop of freshly whipped cream complements the ice cream and cake layers.
- Crushed nuts: Sprinkle toasted almonds, pecans, or walnuts for a delightful crunchy contrast.
- Chocolate drizzle: A light drizzle of melted chocolate adds an indulgent touch.
- Caramel sauce: The rich, gooey caramel pairs well with the strawberry and vanilla flavors.
This strawberry shortcake ice cream cake is perfect for summer. It’s soft enough to cut straight from the freezer. It’s a hassle-free, delicious classic American dessert.
Storage Tips for Leftovers
After enjoying the Strawberry Shortcake Ice Cream Cake, you might have leftovers. Don’t worry, there are many ways to keep your treats fresh for days. This ensures you can enjoy them again and again.
How to Keep it Fresh
To keep your leftover cake perfect, store it in the freezer. Wrap it tightly in plastic wrap and aluminum foil or use an airtight container. This keeps it fresh for up to a week. It’s best to eat any leftovers within a week for the best taste.
Best Practices for Freezing
For longer enjoyment, freeze individual slices of the cake. Wrap each slice in plastic wrap or parchment paper. Then, store them in an airtight container or freezer bag. This way, you can thaw and enjoy a slice whenever you want. Just remember, to freeze no-bake treats well, keep air out to avoid freezer burn.