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.
Ingredients
Scale
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)
Instructions
- Create a cohesive base by thoroughly blending crushed vanilla wafer cookies with melted butter until the mixture resembles moist sand-like texture.
- Transfer the cookie mixture into a 9-inch springform pan, meticulously pressing and compacting it to form a uniform, compact foundation.
- Allow softened strawberry ice cream to gently cascade over the cookie crust, ensuring a smooth, level distribution across the entire surface.
- Artfully arrange thinly sliced strawberries atop the ice cream layer, creating an aesthetically pleasing pattern that covers the entire frozen surface.
- Generously blanket the strawberry layer with a pillowy layer of whipped cream, spreading it delicately to create an even, cloud-like topping.
- Optional: Embellish the cake with fresh mint leaves for a touch of verdant elegance and aromatic complexity.
- 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.
- 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