Strawberry Shortcake Ice Cream Cake: The Ultimate Summer Dessert

Strawberry Shortcake Ice Cream Cake: Prepare to be amazed! Imagine the nostalgic bliss of a classic strawberry shortcake, but amplified with the cool, creamy delight of ice cream. This isn’t just dessert; it’s a showstopper, a conversation starter, and a guaranteed crowd-pleaser that will have everyone begging for seconds.

Strawberry shortcake, in its traditional form, has roots stretching back centuries, with variations appearing in both Europe and America. It’s a celebration of simple pleasures: sweet, juicy strawberries paired with tender, crumbly cake. But we’re taking that beloved tradition to a whole new level by transforming it into an unforgettable ice cream cake experience.

What makes this Strawberry Shortcake Ice Cream Cake so irresistible? It’s the perfect marriage of textures and temperatures. The creamy, cold ice cream beautifully complements the soft, slightly crumbly cake layers, while the burst of fresh strawberry flavor ties everything together in perfect harmony. It’s also incredibly convenient! Forget spending hours baking and assembling individual shortcakes. This recipe allows you to create a stunning dessert with minimal effort, making it ideal for summer gatherings, birthday celebrations, or simply a special treat for yourself. Get ready to experience the ultimate dessert mashup!

this Recipe

Ingredients:

• For the Strawberry Shortcake Layers:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup heavy cream, plus more for brushing
• 1 teaspoon vanilla extract
• For the Strawberry Filling:
• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• For the Ice Cream Layer:
• 1 1/2 quarts (6 cups) high-quality vanilla ice cream, softened
• For the Crumble Topping:
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) cold unsalted butter, cut into cubes
• Optional Garnishes:
• Fresh strawberries, sliced
• Whipped cream
• Strawberry sauce

Preparing the Strawberry Shortcake Layers:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is evenly distributed for a consistent rise.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The smaller the butter pieces, the flakier the shortcake will be. Work quickly to keep the butter cold.
3. Add Wet Ingredients: In a separate small bowl, whisk together the heavy cream and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in tough shortcakes. A few streaks of flour are okay.
4. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a 6-inch round cookie cutter or a sharp knife to cut out two circles. If you don’t have a cookie cutter, you can use a bowl as a guide and cut around it.
5. Bake the Shortcakes: Place the shortcake rounds onto a baking sheet lined with parchment paper. Brush the tops of the shortcakes with a little extra heavy cream. This will help them brown nicely. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown.
6. Cool the Shortcakes: Remove the shortcakes from the oven and let them cool completely on a wire rack before assembling the cake. This is crucial to prevent the ice cream from melting too quickly.

Making the Strawberry Filling:

1. Combine Strawberries, Sugar, and Lemon Juice: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. The lemon juice helps to brighten the flavors and prevent the strawberries from becoming too mushy.
2. Macerate the Strawberries: Gently stir the mixture and let it sit at room temperature for at least 30 minutes, or up to an hour. This process, called maceration, allows the sugar to draw out the juices from the strawberries, creating a delicious and syrupy sauce. Stir occasionally.
3. Drain Excess Liquid (Optional): If the strawberry mixture becomes too watery, you can drain off some of the excess liquid before using it in the cake. However, I like to keep the extra juice for drizzling over the finished cake.

Preparing the Crumble Topping:

1. Combine Dry Ingredients: In a small bowl, combine the flour, brown sugar, and cinnamon. The cinnamon adds a warm and comforting flavor to the crumble.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Again, work quickly to keep the butter cold.
3. Bake the Crumble: Spread the crumble mixture evenly onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown and crispy. Watch it carefully to prevent burning.
4. Cool the Crumble: Remove the crumble from the oven and let it cool completely on the baking sheet. Once cooled, break it up into smaller pieces with your fingers.

Assembling the Strawberry Shortcake Ice Cream Cake:

1. Prepare Your Pan: Line a 6-inch springform pan with plastic wrap, leaving enough overhang to easily lift the cake out later. This will make serving much easier.
2. First Shortcake Layer: Place one of the cooled shortcake rounds in the bottom of the prepared pan.
3. Strawberry Filling Layer: Spread half of the strawberry filling evenly over the shortcake layer. Make sure the strawberries are distributed evenly.
4. Ice Cream Layer: Spoon half of the softened vanilla ice cream over the strawberry filling. Gently spread it into an even layer. Work quickly to prevent the ice cream from melting too much.
5. Crumble Layer: Sprinkle half of the cooled crumble topping over the ice cream layer.
6. Second Shortcake Layer: Place the second shortcake round on top of the crumble layer.
7. Remaining Strawberry Filling: Spread the remaining strawberry filling over the second shortcake layer.
8. Remaining Ice Cream Layer: Spoon the remaining softened vanilla ice cream over the strawberry filling. Gently spread it into an even layer.
9. Remaining Crumble Layer: Sprinkle the remaining crumble topping over the ice cream layer.
10. Freeze the Cake: Cover the pan with plastic wrap and freeze the cake for at least 4 hours, or preferably overnight, to allow it to firm up completely. This is essential for easy slicing and serving.

Serving the Strawberry Shortcake Ice Cream Cake:

1. Remove from Freezer: Remove the cake from the freezer about 15-20 minutes before serving to allow it to soften slightly. This will make it easier to slice.
2. Unmold the Cake: Lift the cake out of the pan using the plastic wrap overhang. Place it on a serving plate.
3. Slice and Serve: Slice the cake with a sharp knife and serve immediately.
4. Garnish (Optional): Garnish with fresh strawberries, whipped cream, and strawberry sauce, if desired. These additions will elevate the presentation and flavor of the cake.

Tips and Variations:

• Ice Cream Flavors: Feel free to experiment with different ice cream flavors. Strawberry ice cream, chocolate ice cream, or even a swirl of both would be delicious.
• Fruit Variations: You can also use other fruits in the filling, such as blueberries, raspberries, or peaches. Adjust the sugar and lemon juice accordingly.
• Shortcake Variations: For a richer shortcake, you can substitute some of the heavy cream with sour cream or buttermilk.
• Make Ahead: The ice cream cake can be made several days in advance and stored in the freezer. Just be sure to wrap it tightly to prevent freezer burn.
• Gluten-Free Option: To make this cake gluten-free, use a gluten-free all-purpose flour blend in the shortcake and crumble topping.
• Vegan Option: Use vegan butter, heavy cream, and ice cream to make this cake vegan.

Enjoy your delicious Strawberry Shortcake Ice Cream Cake!

Conclusion:

This Strawberry Shortcake Ice Cream Cake isn’t just a dessert; it’s a summer memory waiting to happen. It’s the perfect blend of creamy, fruity, and crunchy, all in one delightful bite. Seriously, if you’re looking for a show-stopping dessert that’s surprisingly easy to make, this is it. The combination of the sweet strawberry ice cream, the crumbly shortcake layers, and that luscious whipped cream topping is simply irresistible. I promise, once you taste it, you’ll understand why I’m so enthusiastic!

But why is this recipe a must-try? Beyond the incredible flavor profile, it’s incredibly versatile. It’s perfect for birthdays, barbecues, or even just a special weeknight treat. Plus, it’s a fantastic way to use up leftover shortcake biscuits (if you ever have any!). The visual appeal alone makes it a winner. Imagine presenting this beautiful, layered cake to your guests – the oohs and aahs will be worth every minute spent making it.

Now, let’s talk serving suggestions and variations. While I love it exactly as written, feel free to get creative! For a richer flavor, try using a high-quality vanilla bean ice cream instead of strawberry. Or, if you’re a chocolate lover, add a layer of chocolate ganache between the ice cream and shortcake. You could even incorporate other berries like blueberries, raspberries, or blackberries for a mixed berry version. For a fun twist, consider using mini shortcake biscuits to create individual ice cream cake cups – perfect for parties!

Serving-wise, a simple dollop of whipped cream and a fresh strawberry on top is all you need. But if you’re feeling fancy, you could drizzle it with a homemade strawberry sauce or sprinkle it with chopped nuts. And don’t forget a scoop of vanilla ice cream on the side for an extra indulgent experience!

I’ve poured my heart into perfecting this recipe, and I truly believe it’s something special. It’s more than just a dessert; it’s a celebration of summer flavors and simple pleasures. The best part? It’s a crowd-pleaser that everyone will enjoy, from kids to adults.

So, what are you waiting for? Gather your ingredients, preheat your oven (if you’re making your own shortcake), and get ready to create some magic in the kitchen. I’m confident that this Strawberry Shortcake Ice Cream Cake will become a new family favorite.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, how your family enjoyed it, and any tips you have for making it even better. Happy baking (and freezing)! I can’t wait to see your creations! Don’t forget to tag me in your photos on social media – I’d love to see your beautiful Strawberry Shortcake Ice Cream Cakes!