Dessertscambreabakes5.0
Strawberry Shortcake Ice Cream Cake
Strawberry shortcake ice cream cake is the ultimate warm-weather dessert. It's layered with a strawberry shortcake crumble, vanilla ice cream, strawberry ice cream, and vanilla cake that's soft straight from the freezer!
👥 10 Servings⏱️ Prep & Cook: 10h 15m⏳ Prep: 10h🔥 Cook: 15 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
- whisk
📝 Preparation Steps
1
Note before you start- clear out space in your freezer for the cake to chill!
2
Line a 9” springform pan with parchment paper and butter the sides. Preheat the oven to 350°F/180°C.
3
Pulverize the oreos and freeze dried strawberries in the bowl of a food processor. Once finely ground, stream in the melted butter and mix until crumbs form. Set aside.
cups freeze dried strawberries1 1/2Strawberries (for topping)
4
Whisk together the flour, baking powder, and salt. Set aside.
baking powder1 teaspoon
5
In a large bowl, whisk together the sugar and oil. Then, whisk in the egg, egg yolk, and vanilla. Whisk in half of the dry ingredients, when almost combined, whisk in the buttermilk. Then whisk in the rest of the dry ingredients.
egg (room temperature)1egg yolk (room temperature)1
6
Pour the cake batter into the springform pan and bake until a toothpick inserted comes out with a few moist crumbs attached, about ⏱️ 15-20 minutes. Let cool on a wire rack. After ⏱️ 10 minutes, release the cake from the pan and remove it completely. Let it finish cooling on the rack.
7
Wash the springform pan. Wrap 2-3 sheets of plastic wrap around the sides so the cake doesn’t stick to the pan. Clasp the bottom in place to secure the plastic wrap. See the video below for a visual aid! Note: Don’t wrap the bottom of the pan with plastic wrap or it will be hard to remove once assembled.
8
When the cake is completely cool, remove the parchment paper and return the cake to the springform pan.
9
Let the vanilla ice cream sit at room temperature for ⏱️ 20-25 minutes to soften, then spread it evenly on top of the cake layer. Sprinkle half of the shortcake crumbs evenly across the top, pressing them gently into the ice cream. Freeze for ⏱️ 2-3 hours or until it feels firm to the touch.
10
Then, let the strawberry ice cream sit at room temperature for ⏱️ 20-25 minutes. Spread it evenly on top of the crumb layer. Then, spread the remaining shortcake crumbs on top, pressing them gently into the ice cream. Return the cake to the freezer for a minimum of ⏱️ 4-6 hours.
11
Just before serving, whisk together the cream, powdered sugar, and vanilla extract until medium peaks form. When ready to serve, remove the cake from the freezer, remove the sides of the pan, and the plastic wrap. Spoon the whipped cream on top and freeze for ⏱️ 30 minutes until the whipped cream is firm. Garnish with fresh or roasted strawberries and serve immediately!
powdered sugar2 tablespoonsvanilla extract1 teaspooncups freeze dried strawberries1 1/2Strawberries (for topping)
Nutrition Facts
calories
633 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
5 g
sugar Content
53 g
sodium Content
240 mg
protein Content
5 g
trans Fat Content
0.4 g
cholesterol Content
88 mg
carbohydrate Content
83 g
saturated Fat Content
13 g
unsaturated Fat Content
16 g
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