Strawberry Shortcake Ice Cream Cake
Summer is the perfect time to enjoy a delicious frozen treat, and there’s nothing quite like a Strawberry Shortcake Ice Cream Cake. This delightful dessert combines the freshness of strawberries, the creaminess of ice cream, and the crunch of vanilla cookies. It’s a fun way to celebrate any occasion or simply to cool off on a hot day.
Why Make This Recipe
Why make Strawberry Shortcake Ice Cream Cake? It’s simple! This recipe is easy to follow and does not require complex baking skills. Plus, it’s sure to please everyone at the table, whether you’re serving it at a birthday party, holiday gathering, or just having a family night at home. With its delicious layers and refreshing taste, it’s a fantastic dessert to beat the heat!
How to Make Strawberry Shortcake Ice Cream Cake
Making Strawberry Shortcake Ice Cream Cake is a fun and straightforward process. Let’s dive into the steps!
Ingredients:
- 4 cups frozen strawberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons corn starch
- 2 litres Chapman’s Strawberry Shortcake Ice Cream
- 3 cups crushed vanilla cookies
- 1/2 cup melted butter
Directions:
Step 1: Prepare the Strawberry Sauce
In a medium pan, combine frozen strawberries, granulated sugar, and water. Bring to a simmer, stirring often until the strawberries soften. Puree the mixture using an immersion blender. In a separate bowl, whisk heavy cream and corn starch, then stir this mixture into the strawberry sauce to thicken it. Set aside to cool.
Step 2: Assemble the Ice Cream Cake
Soften the ice cream for 30-45 minutes. In a large bowl, combine crushed cookies and melted butter. Press half of the cookie mixture into the bottom of a Springform pan. Spread half of the softened ice cream over this crust, followed by a layer of the strawberry sauce. Repeat with the rest of the cookie mixture and ice cream, and drizzle the remaining sauce on top.
Step 3: Freeze the Cake
Freeze the cake for 6-8 hours or overnight.
Step 4: Serve
Remove the cake from the freezer 10-15 minutes before serving. Garnish with whipped cream and fresh strawberries for a lovely finish.
How to Serve Strawberry Shortcake Ice Cream Cake
To serve Strawberry Shortcake Ice Cream Cake, first, slice it into wedges with a sharp knife while it’s slightly soft. Place each slice on a plate and top with whipped cream and fresh strawberries, if desired. This makes for an appealing presentation!
How to Store Strawberry Shortcake Ice Cream Cake
You can store your Strawberry Shortcake Ice Cream Cake in the freezer for up to two weeks. Make sure it is well-covered with plastic wrap or in an airtight container to prevent freezer burn.
Tips to Make Strawberry Shortcake Ice Cream Cake
- Soften the Ice Cream: Don’t skip the step of softening the ice cream for easier spreading.
- Use Fresh Strawberries: If the season allows, fresh strawberries can be used instead of frozen ones for extra flavor.
- Uniform Layers: To ensure even layers, press the cookie mixture firmly and spread the ice cream gently but evenly.
Variation
You can customize this recipe by using different flavors of ice cream such as vanilla, chocolate, or even a fruity sorbet. You can also add layers of chopped nuts or layers of other fruits like bananas to add variety.
FAQs
Q1: Can I use a different type of cookie for the crust?
Yes, you can use any type of crushed cookie you prefer, such as graham crackers or Oreo cookies.
Q2: How long does it take to freeze the cake completely?
The cake should be frozen for at least 6-8 hours to set properly, but freezing it overnight is best.
Q3: Can I make this ice cream cake in advance?
Absolutely! You can prepare it a day or two ahead of time and keep it in the freezer until you’re ready to serve.
Enjoy the delightful taste of Strawberry Shortcake Ice Cream Cake with family and friends! It’s sure to be a hit at any gathering.
Print
Strawberry Shortcake Ice Cream Cake
- Total Time: 510 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful frozen treat that combines strawberries, creamy ice cream, and crunchy vanilla cookies, perfect for summer occasions.
Ingredients
- 4 cups frozen strawberries
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons corn starch
- 2 litres Chapman’s Strawberry Shortcake Ice Cream
- 3 cups crushed vanilla cookies
- 1/2 cup melted butter
Instructions
- In a medium pan, combine frozen strawberries, granulated sugar, and water. Bring to a simmer, stirring often until the strawberries soften. Puree the mixture using an immersion blender.
- In a separate bowl, whisk heavy cream and corn starch, then stir this mixture into the strawberry sauce to thicken it. Set aside to cool.
- Soften the ice cream for 30-45 minutes.
- In a large bowl, combine crushed cookies and melted butter. Press half of the cookie mixture into the bottom of a Springform pan.
- Spread half of the softened ice cream over this crust, followed by a layer of the strawberry sauce.
- Repeat with the rest of the cookie mixture and ice cream, and drizzle the remaining sauce on top.
- Freeze the cake for 6-8 hours or overnight.
- Remove the cake from the freezer 10-15 minutes before serving. Garnish with whipped cream and fresh strawberries before serving.
Notes
Use fresh strawberries if available for extra flavor and ensure even layering by pressing the cookie mixture firmly.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: ice cream cake, strawberry shortcake, summer dessert, frozen dessert