Introduction
Strawberry Shortcake Ice Cream Cake is a delightful blend of creamy, fruity, and buttery flavors, perfect for any summer gathering. This no-bake dessert is not only refreshing but also visually stunning, making it a show-stopper for your next celebration. With layers of vanilla and strawberry ice cream, fresh strawberries, and fluffy whipped cream, each slice is a taste of bliss.
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 pint vanilla ice cream, softened
- 1 pint strawberry ice cream, softened
- 1 package (16 oz) store-bought shortcake or sponge cake
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes
Yield: 8 servings
Directions and Instructions
- In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss well and let sit for about 15 minutes until juices form.
- Line a 9-inch springform pan with plastic wrap, leaving enough overhang to cover the top later.
- Cut the shortcake or sponge cake into slices to fit the bottom and sides of the pan. Place the slices in the bottom and up the sides as needed.
- Spread the softened vanilla ice cream evenly over the cake layer, smoothing it with a spatula.
- Pour the macerated strawberries over the vanilla ice cream, spreading them evenly.
- Add the softened strawberry ice cream on top of the strawberries, smoothing it out.
- Cover the cake with another layer of shortcake or sponge cake if desired, then fold the plastic wrap over the top to seal.
- Freeze for at least 4-6 hours or until firm.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Remove the cake from the freezer and carefully unwrap the plastic wrap.
- Spread the whipped cream over the top of the cake and smooth it out.
- Freeze again for about 30 minutes to set the whipped cream before serving.
- Slice and enjoy your Strawberry Shortcake Ice Cream Cake!
Notes or Tips
- For added flavor, consider drizzling chocolate sauce over each slice before serving.
- You can substitute homemade whipped cream for store-bought for a richer taste.
- This cake can be made a day ahead; just keep it tightly wrapped in the freezer.
Cooking Techniques
To achieve the perfect texture and flavor balance, make sure the ice cream is softened enough to spread easily, but not melted. Letting the strawberries macerate not only enhances their flavor but also adds a beautiful moisture to the cake.
FAQ
- Can I use frozen strawberries? Yes, but make sure to thaw and drain excess liquid before using.
- How should I store leftovers? Keep them wrapped tightly in the freezer for up to a week.
- Can I use different flavors of ice cream? Absolutely! Feel free to mix and match your favorite ice cream flavors.
Conclusion
Whether you’re hosting a summer party or simply craving a sweet, frozen treat, this Strawberry Shortcake Ice Cream Cake is a fantastic choice. Its layers of flavor and texture are sure to delight every palate, making it a go-to dessert for any special occasion!