Introduction

Dive into the sweetness of summer with our Strawberry Shortcake Ice Cream Cake, where layers of ripe strawberries, fluffy cake, and luscious ice cream come together in a heavenly frozen treat. This ice cream cake is not just a dessert; it’s a celebration of the season’s freshest strawberries and the timeless appeal of strawberry shortcake. Whether you’re hosting a summer soirée, planning a birthday party, or simply craving a cool and fruity indulgence, this ice cream cake promises a slice of summer bliss.

For Whom and Why?

Strawberry Shortcake Ice Cream Cake is created for those who want to savor the flavors of summer in a refreshing and delightful form. Perfect for strawberry enthusiasts, summer celebrants, or anyone looking for a cool and crowd-pleasing dessert, this ice cream cake offers the perfect balance of sweetness and freshness. The combination of juicy strawberries, tender cake, and creamy ice cream creates a treat that is not only visually appealing but also irresistibly delicious.

Ingredients

For the Strawberry Sauce:

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

For the Cake Layers:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Ice Cream Layer:

• 1.5 quarts vanilla ice cream, softened

For the Whipped Cream Topping:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

Making the Strawberry Sauce:

1. In a saucepan, combine fresh strawberries, granulated sugar, and lemon juice.
2. Cook over medium heat until the strawberries break down and the mixture thickens (about 10-15 minutes).
3. Allow the strawberry sauce to cool.

Making the Cake Layers:

4. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
5. In a bowl, whisk together flour, baking powder, and salt.
6. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
7. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
9. Divide the batter evenly among the prepared pans and smooth the tops.
10. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

Assembling the Ice Cream Cake:

11. Once the cakes are cooled, place one cake layer in the bottom of a springform pan.
12. Spread a layer of softened vanilla ice cream over the cake layer.
13. Drizzle a portion of the cooled strawberry sauce over the ice cream.
14. Place the second cake layer on top and repeat the process, finishing with a layer of strawberry sauce.
15. Freeze the ice cream cake for at least 4 hours or until the ice cream is firm.

Whipping up the Topping:

16. In a bowl, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
17. Spread the whipped cream over the top of the frozen ice cream cake.
18. Garnish with fresh strawberry slices or mint leaves, if desired.

Kitchen Equipment Needed

Ensure you have the following tools for a successful ice cream cake creation:

• Two 9-inch cake pans
• Springform pan
• Saucepan
• Mixing bowls
• Electric mixer

Tips and Shortcuts

• Quick Strawberry Sauce: Use store-bought strawberry jam for a quicker and smoother sauce.
• Store-Bought Cake: Save time by using store-bought pound cake or sponge cake layers.

Recipe Swaps and Variations

Customize your Strawberry Shortcake Ice Cream Cake to suit your taste:

• Chocolate Drizzle: Add a drizzle of melted chocolate over the whipped cream for a chocolate-covered strawberry twist.
• Mixed Berry Medley: Incorporate a variety of berries, such as blueberries and raspberries, into the strawberry sauce for a mixed berry delight.

How to Store Leftovers

If, by some miracle, there are leftover slices of this ice cream cake, cover the pan with plastic wrap or transfer slices to an airtight container. Store it in the freezer for up to a week. The ice cream cake maintains its flavor and texture for a delightful summer treat.

Food and Drink Pairings

Pair slices of this Strawberry Shortcake Ice Cream Cake with a glass of sparkling rosé or a refreshing strawberry lemonade for the perfect summer indulgence.

Frequently Asked Questions

Q: Can I use frozen strawberries for the sauce?

A: Yes, frozen strawberries can be used. Thaw them before cooking and proceed with the recipe as directed.

Q: Can I make the cake and sauce ahead of time?

A: Absolutely! Prepare the cake layers and strawberry sauce a day in advance. Assemble the ice cream cake on the day of serving for the freshest taste.

Q: Can I use a different flavor of ice cream?

A: Certainly! Experiment with your favorite ice cream flavors to create your personalized version of this ice cream cake.

Conclusion and Call to Action

In conclusion, this Strawberry Shortcake Ice Cream Cake is a delightful celebration of summer flavors. Share your frozen dessert adventures on social media and subscribe to our blog for more seasonal recipes that bring joy to your kitchen. Happy freezing!

Full Recipe