Dreamy Strawberry Shortcake Ice Cream Cake Recipe for Summer

Crafting a decadent strawberry shortcake ice cream cake promises pure dessert magic that will sweep you into a world of sweet indulgence.

Summer afternoons call for something extraordinary beyond typical frozen treats.

Layers of creamy vanilla ice cream mingle with crumbled shortbread cookies and fresh strawberry compote.

Delicate berries add vibrant color and natural sweetness to each incredible slice.

Soft whipped cream creates a cloud-like topping that melts perfectly against chilled cake surfaces.

Cool and refreshing textures dance together, creating a spectacular dessert experience.

Dive into this simple yet impressive recipe that guarantees smiles around your table.

Twist It Up: Variations on Strawberry Shortcake Ice Cream Cake

• Gluten-Free Version: Replace vanilla wafer cookies with gluten-free graham crackers or almond flour cookies for a celiac-friendly dessert.
• Vegan Option: Swap dairy ice cream with coconut milk-based strawberry ice cream and use vegan butter for the crust, topped with coconut whipped cream.
• Low-Sugar Alternative: Use sugar-free strawberry ice cream and stevia-sweetened whipped cream, with a nut-based crust for reduced sugar content.
• Chocolate Lovers' Adaptation: Add a layer of chocolate ganache between the crust and ice cream, and sprinkle chocolate shavings on top for extra richness.

Perfect Pairings for Strawberry Shortcake Ice Cream Cake

• Complement with Chilled Rosé: Select a light, crisp rosé wine with subtle berry notes that enhance the strawberry flavors and cut through the creamy dessert.
• Match with Fresh Mint Tea: Brew a refreshing mint tea that echoes the mint garnish, providing a cool, cleansing counterpoint to the rich, sweet cake.
• Serve alongside Toasted Almond Biscotti: Crisp almond biscotti offer a delightful textural contrast and nutty undertone that balances the cake's sweetness.
• Elevate with Lavender Espresso: A small shot of lavender-infused espresso provides an aromatic, slightly bitter complement to the dessert's sugary profile.

Storage Wisdom for Strawberry Shortcake Ice Cream Cake

• Store the cake in an airtight container or wrap tightly with plastic wrap in the freezer for up to 1 week. Keep the surface covered to prevent freezer burn.
• Cut remaining cake into single servings, wrap each slice separately in plastic wrap, then place in a freezer-safe container to preserve freshness for easier future serving.
• Remove cake from freezer and let sit in refrigerator for 20-30 minutes before serving to soften slightly. This helps restore the creamy texture and makes slicing smoother.
• Minimize taking the cake in and out of the freezer, as temperature fluctuations can create ice crystals and compromise the cake's smooth consistency.

Strawberry Shortcake Ice Cream Cake FAQs Solved

• Can I use graham crackers instead of vanilla wafers for the crust?

Yes, graham crackers work perfectly as a substitute and will provide a similar crunchy base for the ice cream cake.

• How do I prevent the ice cream from melting while assembling the cake?

Work quickly and keep the ice cream softened but not completely melted. You can also place the pan and ingredients in the freezer between steps to maintain the right temperature.

• Is it necessary to use fresh strawberries?

Fresh strawberries enhance the flavor and texture, but you can use frozen strawberries if fresh are not available. Just make sure to thaw and drain them well before adding to the cake.

• Can I make this dessert ahead of time?

Absolutely! You can prepare the cake up to a week in advance and keep it tightly covered in the freezer until you’re ready to serve.

Strawberry Shortcake Ice Cream Cake – A Frozen Fantasy

• Craft a Crowd-Pleaser: This delightful strawberry shortcake ice cream cake brings everyone together with its irresistible combination of creamy ice cream, crunchy cookie crust, and fresh strawberries.
• Customize with Ease: Swap ingredients or add personal touches like chocolate drizzle or different fruit toppings to make this dessert uniquely yours.
• No-Bake Brilliance: Skip the oven and create a show-stopping dessert that requires minimal cooking skills, perfect for novice bakers or busy home cooks.
• Impressive Party Showstopper: Serve this stunning cake at gatherings, birthdays, or summer celebrations to wow guests with a professional-looking dessert that tastes absolutely amazing.

Ingredients for Strawberry Shortcake Ice Cream Cake

• Vanilla Wafer Cookies: Classic cookies that create a sweet and crunchy base for the cake.
• Butter: Helps bind the cookie crumbs together and adds rich flavor to the crust.

• Strawberry Ice Cream: Provides the main fruity and creamy flavor of the dessert.
• Fresh Strawberries: Adds fresh texture and natural sweetness to the ice cream layer.

• Whipped Cream, Whipped Topping: Creates a light and fluffy finishing layer for the cake.
• Fresh Mint Leaves: Optional garnish that adds a touch of color and refreshing aroma.

How to Assemble Strawberry Shortcake Ice Cream Cake

Step 1: Craft the Crumbly Cookie Base

Grab a mixing bowl and combine crushed vanilla wafer cookies with melted butter. Mix thoroughly until the crumbs stick together perfectly, creating a delightful foundation for your ice cream cake.

Step 2: Press and Shape the Crust

Take your 9-inch springform pan and firmly press the cookie mixture into the bottom. Use the back of a spoon or your fingers to create a smooth, even layer that will hold your delicious ice cream.

Step 3: Layer the Strawberry Ice Cream Goodness

Spread softened strawberry ice cream over the cookie crust. Use a spatula to create an even, luxurious layer that covers the entire surface from edge to edge.

Step 4: Decorate with Fresh Strawberry Slices

Artfully arrange sliced strawberries across the ice cream layer. Create a beautiful pattern that not only looks appealing but adds a burst of fresh fruit flavor to your dessert.

Step 5: Crown with Fluffy Whipped Topping

Cover the strawberry layer with a generous blanket of whipped cream or whipped topping. Spread it smoothly and evenly, creating a cloud-like surface that looks absolutely irresistible.

Step 6: Optional Herbal Garnish

If you want an extra touch of elegance, sprinkle some fresh mint leaves on top of the whipped cream for a pop of color and subtle flavor.

Step 7: Freeze to Perfection

Place the entire cake in the freezer for at least 4 hours. This allows all the layers to set and become a solid, delectable dessert that will wow your guests.

Step 8: Prepare for Serving

Before serving, let the cake sit at room temperature for a few minutes. This slight thawing will make slicing easier and ensure each piece comes out perfectly smooth and beautiful.

Pro Tips for Creamy Strawberry Shortcake Ice Cream Cake

• Crush Cookies Carefully: Use a food processor or place cookies in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a perfect crust base.
• Soften Ice Cream Smartly: Remove strawberry ice cream from freezer 5-10 minutes before spreading to achieve smooth, easy-to-spread consistency without melting completely.
• Layer Strategically: Create clean, even layers by using an offset spatula or the back of a spoon to spread ice cream and whipped cream smoothly.
• Freeze Properly: Cover the cake with plastic wrap before freezing to prevent freezer burn and absorbing other food odors.
• Slice with Technique: Dip a sharp knife in hot water and wipe dry between cuts for clean, precise slices that showcase beautiful cake layers.

Strawberry Shortcake Ice Cream Cake Recipe

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• Total Time: 4 hours 10 minutes
• Yield: 8 1x

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Description

Creamy strawberry shortcake ice cream cake blends summer’s sweetest memories into one delightful dessert. Cool layers of vanilla ice cream, crumbled shortbread, and fresh strawberries create a refreshing treat you’ll savor with pure joy.

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Ingredients

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Cake Base:

• 1 box (12 ounces) vanilla wafer cookies, crushed
• 1/2 cup unsalted butter, melted

Ice Cream Layer:

• 1 quart strawberry ice cream, softened

Toppings and Garnish:

• 1 pint fresh strawberries, hulled and sliced
• 2 cups whipped cream or whipped topping
• Fresh mint leaves for garnish (optional)

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Instructions

1. Create a cohesive base by thoroughly blending crushed vanilla wafer cookies with melted butter until the mixture resembles moist sand-like texture.
2. Transfer the cookie mixture into a 9-inch springform pan, meticulously pressing and compacting it to form a uniform, compact foundation.
3. Allow softened strawberry ice cream to gently cascade over the cookie crust, ensuring a smooth, level distribution across the entire surface.
4. Artfully arrange thinly sliced strawberries atop the ice cream layer, creating an aesthetically pleasing pattern that covers the entire frozen surface.
5. Generously blanket the strawberry layer with a pillowy layer of whipped cream, spreading it delicately to create an even, cloud-like topping.
6. Optional: Embellish the cake with fresh mint leaves for a touch of verdant elegance and aromatic complexity.
7. Carefully transfer the assembled cake to the freezer, allowing it to solidify for a minimum of 4 hours at 0°F (-18°C) until completely firm.
8. Prior to serving, extract the cake from the freezer and permit it to rest at room temperature for 3-5 minutes, facilitating easier slicing and a more luxurious texture.

Notes

• Customize the crust by experimenting with different cookie types like graham crackers or shortbread for varied flavor profiles.
• Enhance texture by adding a light sprinkle of crushed freeze-dried strawberries between ice cream and whipped cream layers for extra crunch and intense strawberry flavor.
• For a gluten-free version, substitute vanilla wafers with gluten-free cookie alternatives like almond flour or gluten-free graham crackers to accommodate dietary restrictions.
• Make the dessert more decadent by drizzling melted white chocolate or adding a layer of strawberry sauce between the ice cream and whipped cream for added complexity and richness.

• Prep Time: 10 minutes
• Cook Time: 4 hours (freezing)
• Category: Desserts
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 332 kcal
• Sugar: 30 g
• Sodium: 120 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 45 mg