Kick off your summer with this dreamy strawberry shortcake ice cream cake that combines the best of both worlds. Perfect for those who can’t decide between cake and ice cream, this recipe is a crowd-pleaser that’s as fun to make as it is to eat.
Why This Recipe Works
- Combines the classic flavors of strawberry shortcake with the creamy texture of ice cream for a refreshing summer dessert.
- Uses simple, readily available ingredients to create a show-stopping dessert that looks like it came from a professional bakery.
- The make-ahead nature of this cake means less stress when entertaining, allowing you to enjoy the party too.
Ingredients
- 1.5 cups crushed shortbread cookies
- 1/2 cup melted butter
- 1 quart strawberry ice cream, softened
- 1 cup fresh strawberries, sliced
- 1 cup whipped cream
- 1/4 cup strawberry jam
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Crust
Mix the crushed shortbread cookies with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the freezer for 15 minutes to set. Tip: For an extra crunchy crust, you can toast the shortbread crumbs before mixing with butter.
Step 2: Layer the Ice Cream
Spread the softened strawberry ice cream evenly over the chilled crust. Use a spatula to smooth the top. Freeze for at least 1 hour, or until the ice cream layer is firm. Tip: Letting the ice cream soften slightly makes it easier to spread without melting too much.
Step 3: Add the Strawberries
Arrange the sliced strawberries on top of the ice cream layer. Warm the strawberry jam slightly and drizzle it over the strawberries for a glossy finish. Freeze for another 30 minutes.
Step 4: Top with Whipped Cream
Spread the whipped cream over the strawberry layer, creating peaks with a spatula for a decorative touch. Freeze the cake for at least 4 hours, or overnight, to set completely.
Step 5: Serve and Enjoy
Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Garnish with additional strawberries if desired.
Tips and Tricks
For those looking to elevate their strawberry shortcake ice cream cake, consider these advanced tips. First, homemade whipped cream can make a significant difference in flavor and texture compared to store-bought. Second, adding a layer of vanilla ice cream between the crust and strawberry ice cream can introduce a delightful contrast. Lastly, incorporating a splash of balsamic vinegar into the strawberry jam can enhance the strawberries’ natural sweetness.
Recipe Variations
- Swap strawberry ice cream for raspberry or peach for a different fruit flavor.
- Use graham crackers instead of shortbread cookies for the crust for a s’mores-inspired twist.
- Add a layer of chocolate ganache between the ice cream and whipped cream for chocolate lovers.
- Incorporate chopped nuts into the crust for added texture.
- Try using frozen yogurt instead of ice cream for a lighter version.
Frequently Asked Questions
Can I make this cake dairy-free?
Absolutely! Substitute the ice cream and whipped cream with your favorite dairy-free alternatives. Many brands offer delicious coconut or almond milk-based ice creams and whipped toppings that work perfectly in this recipe.
How far in advance can I make this cake?
This cake can be made up to 2 days in advance. Just be sure to wrap it tightly in plastic wrap to prevent freezer burn and maintain its freshness.
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to avoid adding extra moisture to the cake, which could make the layers soggy.
Summary
This strawberry shortcake ice cream cake is the ultimate summer dessert, blending the beloved flavors of strawberry shortcake with the cool creaminess of ice cream. Easy to make and even easier to love, it’s sure to be a hit at any gathering.
