Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake is a delightful dessert that combines the refreshing flavors of strawberries with the creamy richness of ice cream. This cake is perfect for warm weather and celebratory occasions. With its layers of vanilla and strawberry ice cream, a crunchy cookie crust, and bits of freeze-dried strawberries, every bite offers a burst of flavor and texture. Not only is it visually appealing, but it also has a fun, nostalgic vibe reminiscent of traditional strawberry shortcake, but with a modern twist. Whether served at a birthday party, picnic, or just as a sweet treat at home, this cake is bound to impress family and friends. Let’s dive into how to make this stunning dessert!

Ingredients about Strawberry Shortcake Ice Cream Cake

To create this scrumptious Strawberry Shortcake Ice Cream Cake, you will need a list of simple yet delicious ingredients. Here’s what you’ll need:

List of ingredients with measurements

• 30 golden sandwich cookies, divided
• 1/4 tsp kosher salt
• 3 Tbsp butter, melted
• 5 1/2 cups vanilla ice cream, slightly softened, divided
• 4 cups strawberry ice cream, slightly softened
• 1 1/2 cups freeze-dried strawberries, divided

Optional ingredient substitutions

If golden sandwich cookies are not available, you can substitute them with any other cookie, such as digestive biscuits or graham crackers. For those looking for a dairy-free option, use non-dairy ice cream in place of vanilla and strawberry ice creams. Additionally, fresh strawberries can replace freeze-dried strawberries, but you’ll need to slice and prepare them properly to handle the moisture they will release.

How to Make Strawberry Shortcake Ice Cream Cake

Creating the Strawberry Shortcake Ice Cream Cake is an enjoyable process. Here’s how you can make it step by step:

Step 1: Prepare the crust

Start by lining the bottom and sides of an 8×8 baking pan with parchment paper, ensuring that you leave about a 2 inch overhang on each side. This overhang will make it easy to lift the cake out later. Next, use a food processor to blitz 20 golden sandwich cookies along with 1/4 teaspoon of kosher salt until they turn into fine crumbs. Pour in the melted butter and pulse until the mixture resembles wet sand. Once it’s ready, press it evenly into the bottom of your prepared pan. Place it in the freezer for about 15 minutes to set.

Step 2: Add the vanilla ice cream layer

In a large mixing bowl, take 4 cups of slightly softened vanilla ice cream and mix it until it’s smooth and creamy. Once the crust has firmed up in the freezer, spread the vanilla ice cream evenly over the crust. Make sure it covers the entire surface to create a solid base. After spreading it out, return the pan to the freezer and let it sit for at least 30 minutes for the vanilla layer to firm up nicely.

Step 3: Incorporate the strawberry ice cream

After the vanilla layer has had time to set, it’s time to work with the strawberry ice cream. In the same mixing bowl, add the 4 cups of slightly softened strawberry ice cream and mix until it’s smooth. Fold in 1/2 cup of the freeze-dried strawberries. Once combined, take the bowl to the pan, and spread the strawberry ice cream over the layer of vanilla ice cream. Again, be sure to smooth it out evenly. Freeze this layer for another 30 minutes to ensure it holds its shape.

Step 4: Complete with the final layer

Now you’re ready for the final layer of the ice cream cake. In the food processor, pulse the remaining 10 golden sandwich cookies along with the remaining 1 cup of freeze-dried strawberries until you achieve pea-sized crumbs. In the same mixing bowl, mix the remaining 1 1/2 cups of vanilla ice cream until it’s smooth. Spread this ice cream evenly on top of the strawberry layer. Lastly, sprinkle the cookie and strawberry crumbs over the top and press them lightly into the ice cream to ensure they stick. Cover the pan and freeze it for at least 4 hours, or until it’s firm. You can also leave it in the freezer for up to one week if you want to prepare it in advance.

How to Serve Strawberry Shortcake Ice Cream Cake

When it comes to serving your Strawberry Shortcake Ice Cream Cake, there are plenty of delightful options.

Best ways to serve Strawberry Shortcake Ice Cream Cake

When the cake is fully frozen and firm, you can lift it out of the pan using the parchment paper overhang. Place it on a cutting board or serving platter. Use a sharp knife to cut the cake into 9 square or 8 rectangular pieces, depending on your preference.

Serving suggestions or pairings

This lovely cake can be served alone or with a dollop of whipped cream on each slice for added richness. Fresh strawberries or a drizzle of chocolate or caramel sauce can elevate the presentation and flavor even more. You might also serve it alongside a scoop of your favorite sorbet for a refreshing contrast.

How to Store Strawberry Shortcake Ice Cream Cake

To preserve the freshness of your Strawberry Shortcake Ice Cream Cake, proper storage methods are essential.

Proper storage methods

The best way to store leftover cake is to keep it covered in the freezer. If you have any slices left over, wrap each piece in plastic wrap and place them in an airtight container to prevent freezer burn.

Tips for reheating or freezing

Since this cake is an ice cream dessert, you won’t need to reheat it. Just serve it chilled from the freezer. If you freeze it for an extended period, you might notice some changes in texture, so it’s best to consume it within a week for the best quality.

Tips to Make Strawberry Shortcake Ice Cream Cake

When making your Strawberry Shortcake Ice Cream Cake, keep these tips in mind for best results.

Common mistakes to avoid

One common mistake is using overly soft ice cream, which can lead to a runny layer. Make sure your ice cream is slightly softened, just enough to be mixed but still firm. Also, ensure that each layer is fully frozen before adding the next layer to maintain distinct layers.

Helpful tips for better results

To enhance the flavor, consider adding a splash of vanilla extract to the ice creams when mixing them. For a prettier presentation, use fresh strawberries to decorate the top of the cake before serving. Additionally, when cutting the cake, dip your knife in warm water to make clean, smooth cuts.

Variation of Strawberry Shortcake Ice Cream Cake

If you want to switch things up a bit, there are plenty of variations to explore.

Suggested variations or twists on the recipe

You can easily change the flavors by using chocolate or mint chip ice cream instead of vanilla or strawberry. Adding layers of fudge or fresh fruit into the layers can also add unexpected dimensions to the cake. For a more adult twist, consider soaking the strawberries in a little bit of liqueur before folding them into the ice cream.

Adjustments for dietary preferences

For those who are gluten-free, swap the golden sandwich cookies for gluten-free cookies or crust made from almonds and oats. You can also make a vegan version by using coconut or almond milk ice cream and ensuring the cookies do not contain dairy.

FAQs

What can I do if the dish isn’t turning out right?

If you find that the ice cream layers are melting too quickly while preparing, let them sit for a shorter time before mixing. Also, be sure to follow freezing times closely so the layers can set properly.

Can I make this ahead of time?

Yes, you can make this cake ahead of time. It freezes well, so you can prepare it up to a week in advance. Just store it in an airtight container or wrapped tightly in plastic before freezing.

What can I substitute for ingredients?

For the cookies, any similar cookie can work, and for ice cream, plant-based versions are great alternatives. If you do not want frozen strawberries, fresh ones can work, but ensure you slice them thinly and dry them a bit to prevent excess moisture.

With this guide in your hands, you’re all set to create a Strawberry Shortcake Ice Cream Cake that will be the star of your dessert table. Enjoy making it, and even more, enjoy eating it!

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