strawberry shortcake ice cream cake recipe

Written BySheba G Updated On
strawberry shortcake ice cream cake recipe
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The Best strawberry shortcake ice cream cake recipe

I love making strawberry shortcake ice cream cake because it combines the best of both worlds: the classic flavors of strawberry shortcake and the creamy richness of ice cream. This dessert is perfect for any occasion, whether it’s a family dinner, a birthday celebration, or just a treat for the kids after school.

The combination of sweet strawberries, fluffy shortcake, and smooth ice cream creates a harmonious blend of textures and flavors that everyone in my family enjoys. The health benefits of strawberries, which are high in antioxidants and vitamins, make this dessert a slightly healthier indulgence.

Plus, it’s a great way to sneak in some fruit for the kids. The key to this recipe is the homemade shortcake, which adds a light and airy texture that complements the ice cream and strawberries perfectly.

Making this cake is a fun activity that the whole family can enjoy, from mixing the dough to assembling the layers. I often involve my kids in the process, which makes the final product even more special.

This recipe is not only delicious but also a great conversation starter. My kids often invite friends over to enjoy this treat, and it always brings smiles to everyone’s faces.

The visual appeal of the strawberry shortcake ice cream cake, with its layers of vibrant strawberries and creamy ice cream, is as enticing as its taste. It’s a showstopper that can elevate any meal or gathering, making it a go-to dessert for special occasions and everyday treats alike.

Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake

4.8 from 1532 votes

This Strawberry Shortcake Ice Cream Cake combines the best of both worlds. A light and fluffy shortcake base, layered with fresh strawberries and creamy vanilla ice cream.

Prep Time45 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Shortcake

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup milk
1 teaspoon vanilla extract

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Ice Cream Layer

4 cups vanilla ice cream
1/2 cup chopped nuts (optional)

👨‍🍳Directions

1Preheat your oven to 400°F.
2In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4Stir in the milk and vanilla extract until just combined.
5The dough will be sticky.
6Turn the dough out onto a lightly floured surface and knead gently a few times.
7Roll out the dough to about 1/2-inch thickness and cut into rounds using a biscuit cutter or a glass.
8Place the rounds on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
9Bake for 12-15 minutes, or until the shortcakes are golden brown and puffed.
10Allow the shortcakes to cool completely.
11While the shortcakes are baking, prepare the strawberry filling.
12In a medium bowl, combine the sliced strawberries, sugar, and lemon juice.
13Mix well and let it sit for 10-15 minutes to allow the strawberries to macerate and release their juices.
14Transfer the strawberry mixture to a blender or food processor and blend until smooth.
15Strain the mixture through a fine-mesh sieve to remove any seeds.
Set aside.
16Once the shortcakes are completely cooled, start assembling the ice cream cake.
17Place a layer of shortcakes in the bottom of a 9×13-inch baking dish.
18Spread a layer of strawberry filling evenly over the shortcakes.
19Allow the strawberry filling to cool in the fridge for 10 minutes before continuing.
20Scoop 4 cups of vanilla ice cream and spread it evenly over the strawberry filling.
21Sprinkle with chopped nuts if desired.
22Repeat the layers with the remaining shortcakes, strawberry filling, and ice cream.
23Place the top shortcake layer and cover the dish with plastic wrap.
24Freeze the ice cream cake for at least 4 hours, or until firm.
25For best results, freeze overnight.
26When ready to serve, remove the ice cream cake from the freezer and let it sit for 10-15 minutes to soften slightly.
27Cut into squares and serve immediately.
28Enjoy your homemade Strawberry Shortcake Ice Cream Cake.

🔧Equipment

Mixing bowl
Baking sheet
Electric mixer
Baking dish
Freezer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 50mg🧂Sodium: 300mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: You can use store-bought shortcakes or vanilla ice cream to save time. For a healthier option, use low-fat ice cream and reduce the amount of sugar in the strawberry filling.

Watch Video Of How Strawberry Shortcake Ice Cream Cake Works

This strawberry shortcake ice cream cake is a dessert that everyone will love. It’s a perfect blend of textures and flavors that make it a standout for any occasion.

The homemade shortcake adds a light and airy element that pairs beautifully with the creamy ice cream and fresh strawberries. It’s a versatile dessert that can be customized with different types of ice cream or added toppings.

Store any leftovers in the freezer, and when you’re ready to serve, let it sit for a few minutes to soften slightly before slicing. This cake is always a hit at family gatherings and special occasions.

It’s a great way to enjoy a classic dessert with a modern twist, and it’s sure to become a favorite in your household. For even more flavor, serve it with a dollop of whipped cream and a sprinkle of chopped nuts on top.

❓ Frequently Asked Questions About Strawberry Shortcake Ice Cream Cake

Can I use frozen strawberries instead of fresh ones?

You can use frozen strawberries, but fresh strawberries will give you the best flavor and texture. If you use frozen strawberries, thaw them completely and drain any excess liquid before blending.

How do I store the ice cream cake after making it?

Store the ice cream cake in an airtight container or wrapped tightly in plastic wrap and foil, and keep it in the freezer. It will keep for up to one week.

Can I make the ice cream cake ahead of time?

Yes, this ice cream cake is perfect for making ahead. You can assemble it and freeze it up to one day in advance. Just make sure to cover it tightly with plastic wrap and foil to prevent freezer burn.

Can I use a different type of ice cream?

Absolutely, you can use any flavor of ice cream you prefer. Chocolate, strawberry, or even mint chocolate chip would work well with this recipe. Just make sure the ice cream is well-chilled before assembling the cake.

How do I make the strawberry shortcake ice cream cake without a freezer?

If you don’t have a freezer, you can use whipped cream and gelatin to stabilize it. Make a gelatin mixture according to the package instructions and let it cool. Use whipped cream instead of ice cream, and stir in the gelatin mixture before spreading it on the cake. This will help the whipped cream stay firm and hold its shape.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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