Description
Strawberry Shortcake Ice Cream Cake brings summer memories right to your dessert table with layers of creamy ice cream, crumbly cake, and sweet strawberry goodness. Grab a spoon and treat yourself to this cool, refreshing dessert that turns ordinary moments into delightful celebrations.
Ingredients
Scale
Cake Base:
- 2.5 cups vanilla cookie crumbs
- 6 tablespoons unsalted butter
- 0.5 teaspoon vanilla extract
Main Layer:
- 1.5 quarts strawberry ice cream
Berry Sauce:
- 1 pound frozen strawberries
- ¾ cup granulated sugar
- ⅓ cup water
- ⅓ cup heavy whipping cream
- 1.5 tablespoons cornstarch
Optional Decoration:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract
- 6 fresh strawberries
- 2 tablespoons cookie crumbs
Instructions
- Grab a medium saucepan and toss in 1 pound frozen strawberries, ¾ cup sugar, and ⅓ cup water over medium heat. Stir occasionally until the mixture starts bubbling.
- Cook the strawberries for 8-10 minutes until they break down completely and become soft.
- Puree the strawberry mixture using an immersion blender until smooth and no large chunks remain.
- Whisk ⅓ cup heavy cream with 1 ½ tablespoons cornstarch in a small bowl until completely smooth.
- Pour the cream mixture into the simmering strawberry sauce while whisking constantly to prevent lumps.
- Continue cooking the sauce for 2 minutes until it slightly thickens. Remove from heat and let cool completely.
- Mix 2 ½ cups vanilla cookie crumbs with 6 tablespoons melted butter until the crumbs are evenly coated.
- Line a 9-inch springform pan with parchment paper and press half the crumb mixture into the bottom.
- Let 1.5 quarts strawberry ice cream sit out for 30-40 minutes to soften.
- Spread half the softened ice cream over the crumb base in an even layer.
- Drizzle half the cooled strawberry sauce over the ice cream, creating gentle swirls with a knife.
- Sprinkle the remaining crumb mixture over the sauce, pressing down lightly.
- Add the remaining ice cream, spreading it smoothly across the surface.
- Top with the rest of the strawberry sauce, creating decorative swirls.
- Cover the pan with plastic wrap and freeze for 8 hours or overnight until completely firm.
- Remove the cake from the freezer 10-15 minutes before serving to slightly soften.
- Carefully release the springform pan sides.
- Whip 1 cup heavy cream with 3 tablespoons powdered sugar and ½ teaspoon vanilla until stiff peaks form.
- Pipe the whipped cream around the cake edges decoratively.
- Garnish with 6-8 fresh strawberry halves and sprinkle 2 tablespoons cookie crumbs on top.
- Warm a knife under hot water and wipe dry before slicing to get clean cuts.
Notes
- Use ripe, sweet strawberries for the most intense fruit flavor in your sauce.
- Soften the ice cream just enough to spread easily without becoming too melty.
- Press the cookie crumbs firmly to create a solid base that won’t crumble when serving.
- Warm your knife with hot water before each slice to get clean, smooth cuts through the frozen cake.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Cakes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 374 kcal
- Sugar: 42 g
- Sodium: 98 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 52 mg