Introduction to Strawberry Shortcake Ice Cream Cake
Life can whirl by when you are a busy mom or professional. That’s why I always look for yummy treats that don’t take hours to make. Enter the Strawberry Shortcake Ice Cream Cake. This multi-layered treat is not just visually appealing but also an almost instant solution to satiating those burgeoning sugar cravings. Oreo crust, vanilla and strawberry ice creams, and freeze-dried strawberries are just some of the ways your special someone will be delighted and giddy with laughter around the table. So, let’s get into the elation of making this frozen delight!
Why You’ll Love This Strawberry Shortcake Ice Cream Cake
This Strawberry Shortcake Ice Cream Cake is the ultimate dessert that combines ease with indulgence. It requires no baking, just blending and layering, making it perfect for busy days. Plus, it caters to those sweet tooth cravings without taking all afternoon. With its delightful flavors and impressive presentation, you can whip up something that feels fancy yet is incredibly simple. Trust me, it’ll make you the star of any gathering!
Ingredients for Strawberry Shortcake Ice Cream Cake
Let’s gather our ingredients! The beauty of this recipe is that it’s simple and straightforward, using everyday items that you might already have at home. Here’s what you’ll need:
- Golden Sandwich Cookies: These cookies create a delightful, sweet crust. You can use any sandwich cookies if you prefer a twist.
- Kosher Salt: Just a pinch helps enhance the flavors without making the dessert salty. It’s the secret ingredient that brings everything together.
- Unsalted Butter: This adds richness to the crust. If you’re in a pinch, margarine can work too.
- Vanilla Ice Cream: You’ll need a generous amount for that creamy texture. Choose your favorite brand, or even homemade if you’re feeling adventurous!
- Strawberry Ice Cream: The star of this cake! It infuses each bite with fruity sweetness. Don’t hesitate to use a different flavor if you want to shake things up.
- Freeze-Dried Strawberries: These little gems add a crunchy texture and concentrated strawberry flavor. Feel free to toss in fresh berries if you prefer.
- Additional Vanilla Ice Cream: For topping and to complete the layered look. It’s the final touch that makes your cake sing!
- More Sandwich Cookies: These will be crumbled for topping, adding an extra crunch.
If you’re curious about exact quantities for each ingredient, don’t worry! They’re listed at the bottom of the article for your convenience, complete with an easy-to-print version. Now that our ingredients are ready, let’s move forward and create this mouthwatering dessert!
How to Make Strawberry Shortcake Ice Cream Cake
Creating this Strawberry Shortcake Ice Cream Cake is easier than you think! With a series of simple steps, you’ll be on your way to a treat that dazzles. Let’s jump right in!
Step 1: Prepare the Pan
Start by lining a 20 cm x 20 cm baking pan with parchment paper. Make sure to leave a nice overhang, about 5 cm, on each side. This makes it easy to lift out the cake later. Trust me, this little tip will save you from a messy disaster!
Step 2: Make the Cookie Crust
Next up, let’s whip up our crust. In a food processor, pulse the golden sandwich cookies and kosher salt until they turn into fine crumbs. It should resemble sand after a day at the beach! Add in the melted butter, and pulse until it’s all combined. Now, firmly press this mixture into the bottom of your prepared pan. Freeze it for about 15 minutes for that lovely firm base.
Step 3: Add the Vanilla Ice Cream Layer
Once your crust is firm, it’s time for the first layer of ice cream! In a large bowl, stir 4 cups of slightly softened vanilla ice cream until it’s smooth and spreadable. Spread this heavenly layer evenly over your chilled crust. Pop it back in the freezer for at least 30 minutes. You want it to set up nicely!
Step 4: Add the Strawberry Ice Cream Layer
Now, let’s bring in the flavor with the strawberry ice cream. In the same bowl (easy clean-up!), mix together 4 cups of slightly softened strawberry ice cream until smooth. Gently fold in 1/2 cup of freeze-dried strawberries for that extra crunch. Spread this luscious strawberry layer right over the frozen vanilla layer. Freeze again for another 30 minutes.
Step 5: Create the Topping
The fun continues! In that trusty food processor, pulse the remaining 10 golden sandwich cookies with 1 cup of freeze-dried strawberries until you have pea-sized crumbs. It’ll feel like you’re saving a little summer sunshine to sprinkle on top! In a bowl, gently stir 1 1/2 cups of vanilla ice cream until smooth for the final topping.
Step 6: Final Assembly
Spread the vanilla mixture evenly on the strawberry layer. Next, sprinkle that delightful crumb mixture over the top. Press it down lightly so it sticks. It’s like adding a crunchy crown on a cake fit for royalty!
Step 7: Freeze and Serve
Finally, let this masterpiece freeze for at least 4 hours or until fully firm. When you’re ready to feast, simply lift the cake out using the parchment overhang. Cut it into squares or rectangles, and serve immediately. Watch those smiles light up the room!
Tips for Success
- Let the ice cream soften just a bit before spreading. It’ll save you a struggle!
- Use a sharp knife to cut the cake. It helps create clean slices.
- Freeze the cake longer if it’s not firm enough. Better safe than sorry!
- Experiment with your cookie crust! Different cookies can offer a fun twist.
- Keep a batch in the freezer for surprise guests—it’s a lifesaver!
Equipment Needed
- Baking Pan: Use a 20 cm x 20 cm pan; an 8-inch square pan works too.
- Parchment Paper: Essential for easy removal; aluminum foil can be a substitute.
- Food Processor: Ideal for making crumbs; a rolling pin and a zip-top bag will work in a pinch.
- Mixing Bowl: A large one is great; any bowl for mixing will suffice.
- Sharp Knife: For cutting, a warm knife makes for smoother slices!
Variations
- Nutty Delight: Add crushed nuts, like almonds or walnuts, to the crumb topping for extra crunch and flavor.
- Chocolate Lovers: Swap out the golden sandwich cookies for chocolate cookies and use chocolate ice cream for a decadent twist.
- Fresh Fruit: Layer in some fresh strawberries or even blueberries in between the ice cream layers for a burst of freshness.
- Dairy-Free Option: Use dairy-free ice creams and cookies for a lactose-free version that everyone can enjoy.
- Low-Sugar Alternative: Look for sugar-free ice creams and cookies to create a guilt-free dessert option without sacrificing taste.
Serving Suggestions
- Whipped Cream: A dollop of freshly whipped cream on top elevates this dessert to a new level of indulgence.
- Fresh Strawberries: Serve alongside whole strawberries for a pop of color and freshness.
- Mint Leaves: Garnish with mint leaves for a refreshing touch.
- Iced Tea: Pair with a glass of sweetened iced tea for a perfect summer treat.
- Presentation: Serve on a decorative cake stand to showcase this stunning dessert beautifully.
FAQs about Strawberry Shortcake Ice Cream Cake
Got questions about making your beautiful Strawberry Shortcake Ice Cream Cake? You’re not alone! Here are some common queries that come up quite frequently as you embark on this delightful journey.
Can I use fresh strawberries instead of freeze-dried strawberries?
Absolutely! Fresh strawberries can be a great substitute. Just chop them finely and toss them in when mixing the strawberry ice cream layer. However, keep in mind that they can add extra moisture, so enjoy the flavorful twist!
How long will the ice cream cake last in the freezer?
Your Strawberry Shortcake Ice Cream Cake can last in the freezer for about 1 to 2 weeks. After that, it might lose some of its delightful texture. For the best experience, enjoy it within the first week!
Can I make this dessert ahead of time?
You can definitely make this cake a day or two in advance. Just ensure it’s well covered in the freezer to prevent freezer burn. This is perfect for parties or family gatherings—you can focus on enjoying time with your loved ones.
Is this cake suitable for kids?
Yes! Kids love the sweet flavors and fun textures of Strawberry Shortcake Ice Cream Cake. It’s a great treat for birthday parties or summer picnics. Just be cautious with the small bits from the freeze-dried strawberries for younger ones!
Can I adjust the sweetness of the ice cream cake?
Of course! You can use lower-sugar ice creams or even make your own. Just remember that the sweetness from the cookie crust and freeze-dried strawberries will still add some delicious flavor. Balance is key!
Final Thoughts
Creating this Strawberry Shortcake Ice Cream Cake reminds me of the joy that comes from sharing delicious moments with family and friends. Each layer tells a story—of busy afternoons transformed into sweet memories. It’s a dessert that not only satisfies cravings but also brings smiles and laughter to the table. Whether it’s a special occasion or just a Tuesday, this cake makes everything feel a little more festive. So, grab those ingredients, rally the family, and enjoy the fun of making something truly delightful together. Happy baking, and here’s to delicious moments!
Print
Strawberry Shortcake Ice Cream Cake
- Total Time: 4 hours 30 minutes
- Yield: 8-9 servings 1x
- Diet: Vegetarian
Description
Strawberry Shortcake Ice Cream Cake is a delightful layered dessert featuring a cookie crust, creamy vanilla and strawberry ice cream, and a crunchy topping.
Ingredients
- 20 golden sandwich cookies
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 4 cups vanilla ice cream, slightly softened
- 4 cups strawberry ice cream, slightly softened
- 1/2 cup freeze-dried strawberries
- 1 1/2 cups vanilla ice cream, slightly softened (for topping)
- 10 golden sandwich cookies (for topping)
- 1 cup freeze-dried strawberries (for topping)
Instructions
- Line the bottom and sides of a 20 cm x 20 cm baking pan with parchment paper, ensuring a 5 cm overhang on each side for easy removal.
- In a food processor, pulse 20 golden sandwich cookies and kosher salt to fine crumbs. Add melted butter, pulsing until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Freeze for 15 minutes.
- In a large bowl, stir 4 cups of slightly softened vanilla ice cream until smooth and spreadable. Evenly spread the ice cream over the chilled crust. Freeze for at least 30 minutes.
- In the same bowl, mix together 4 cups strawberry ice cream until smooth. Fold in 1/2 cup freeze-dried strawberries. Spread this mixture evenly over the frozen vanilla layer. Freeze for an additional 30 minutes.
- Pulse the remaining 10 golden sandwich cookies with 1 cup freeze-dried strawberries in a food processor until pea-sized crumbs form.
- Gently stir 1 1/2 cups vanilla ice cream until smooth and spread evenly over the strawberry layer. Sprinkle the prepared crumb mixture over the top, pressing lightly so it adheres.
- Freeze for at least 4 hours or until fully firm. When ready to serve, use the parchment overhang to lift the cake from the pan. With a sharp knife, cut into 9 squares or 8 rectangles. Serve immediately.
Notes
- Ensure the ice cream is slightly softened for better spreading.
- Freeze longer if the ice cream cake isn’t firm enough before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 square or rectangle
- Calories: 250
- Sugar: 23g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Strawberry Shortcake Ice Cream Cake
- Total Time: 4 hours 30 minutes
- Yield: 8-9 servings 1x
- Diet: Vegetarian
Description
Strawberry Shortcake Ice Cream Cake is a delightful layered dessert featuring a cookie crust, creamy vanilla and strawberry ice cream, and a crunchy topping.
Ingredients
- 20 golden sandwich cookies
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 4 cups vanilla ice cream, slightly softened
- 4 cups strawberry ice cream, slightly softened
- 1/2 cup freeze-dried strawberries
- 1 1/2 cups vanilla ice cream, slightly softened (for topping)
- 10 golden sandwich cookies (for topping)
- 1 cup freeze-dried strawberries (for topping)
Instructions
- Line the bottom and sides of a 20 cm x 20 cm baking pan with parchment paper, ensuring a 5 cm overhang on each side for easy removal.
- In a food processor, pulse 20 golden sandwich cookies and kosher salt to fine crumbs. Add melted butter, pulsing until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Freeze for 15 minutes.
- In a large bowl, stir 4 cups of slightly softened vanilla ice cream until smooth and spreadable. Evenly spread the ice cream over the chilled crust. Freeze for at least 30 minutes.
- In the same bowl, mix together 4 cups strawberry ice cream until smooth. Fold in 1/2 cup freeze-dried strawberries. Spread this mixture evenly over the frozen vanilla layer. Freeze for an additional 30 minutes.
- Pulse the remaining 10 golden sandwich cookies with 1 cup freeze-dried strawberries in a food processor until pea-sized crumbs form.
- Gently stir 1 1/2 cups vanilla ice cream until smooth and spread evenly over the strawberry layer. Sprinkle the prepared crumb mixture over the top, pressing lightly so it adheres.
- Freeze for at least 4 hours or until fully firm. When ready to serve, use the parchment overhang to lift the cake from the pan. With a sharp knife, cut into 9 squares or 8 rectangles. Serve immediately.
Notes
- Ensure the ice cream is slightly softened for better spreading.
- Freeze longer if the ice cream cake isn’t firm enough before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 square or rectangle
- Calories: 250
- Sugar: 23g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
