Description
Sweet memories melt together in this Strawberry Shortcake Ice Cream Cake, blending creamy layers of nostalgia with summer’s freshest berries. Cool dessert magic awaits you, promising a delightful journey through classic flavors and irresistible textures.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
Ice Cream Layer:
- 1.5 quarts vanilla ice cream
- 1 cup chopped fresh strawberries
- 1/4 cup strawberry preserves
Topping and Decoration:
- 2 cups whipped cream
- 1/2 cup crushed shortbread cookies
- 1/4 cup sliced fresh strawberries
- 2 tbsp strawberry syrup
- 1/4 cup white chocolate shavings
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×13 inch baking pan.
- Combine dry cake ingredients in a large mixing bowl, creating a smooth, even mixture.
- Whisk eggs, milk, and vegetable oil in a separate bowl until well incorporated.
- Gently fold wet ingredients into dry ingredients, mixing until a uniform cake batter forms.
- Pour batter into prepared pan, spreading evenly with a spatula.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely at room temperature for approximately 1 hour.
- Soften vanilla ice cream at room temperature for 10-15 minutes.
- Fold chopped strawberries and strawberry preserves into softened ice cream.
- Spread ice cream mixture evenly over the cooled cake base.
- Freeze the cake for 2-3 hours until ice cream layer is completely set.
- Carefully spread whipped cream over the frozen ice cream layer.
- Sprinkle crushed shortbread cookies across the whipped cream surface.
- Arrange sliced fresh strawberries decoratively on top.
- Drizzle strawberry syrup in a zigzag pattern.
- Garnish with white chocolate shavings.
- Return cake to freezer for an additional 30 minutes before serving.
- Let cake sit at room temperature for 5-10 minutes to soften slightly before slicing.
Notes
- Enhance cake’s moisture by using buttermilk instead of regular milk for a richer, more tender texture.
- Replace traditional cake mix with gluten-free alternatives to accommodate dietary restrictions.
- Create a vegan version by substituting eggs with mashed bananas or applesauce and using non-dairy ice cream.
- Prevent ice cream from melting during preparation by working quickly and keeping ingredients well-chilled.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg