I reimagined my favorite childhood Strawberry Shortcake Ice Cream Cake by slipping in one surprising ingredient and a clever assembly trick you won’t see coming.
I always loved turning dessert into a small experiment, and this Strawberry Shortcake Ice Cream Cake felt like one of my better mistakes. The combo of vanilla ice cream and fresh strawberries hits like a postcard from summer with a tiny plot twist.
This Strawberry Ice Cream Cake somehow makes grown up tastebuds and kid memories high five, and i swear it sneaks in that crunchy sweet thing you didn’t know you needed. It’s the kind of treat you’ll want to show off, then pretend it was an accident when everyone asks for the recipe.
Ingredients
- Vanilla ice cream: High in fat and carbs, creamy sweetness, little protein, best enjoyed occasionally.
- Strawberries: Provide fiber and vitamin C, bright tart-sweet flavor, low in calories.
- Pound cake or shortcake: Mostly carbs and fat, soft texture, adds buttery sweetness and structure.
- Heavy cream: Nearly all fat, makes whipped topping fluffy, very rich, minimal nutrients otherwise.
- Powdered sugar: Pure carbs, super sweet, no fiber or protein, great for sweet finishing.
- Strawberry jam: Concentrated fruit sugars, carbs galore, offers jammy tart notes, not very fresh.
- Crushed vanilla wafers: Crunchy carbs and fat, gives texture and sweetness, low fiber, nostalgic flavor.
Ingredient Quantities
- 1 1/2 quarts (48 oz / 1.4 L) vanilla ice cream, softened
- 1 lb (450 g) fresh strawberries, hulled and sliced
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon juice
- 1 (16 oz / 450 g) pound cake or store-bought shortcake, sliced
- 2 cups (480 ml) heavy cream
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (160 g) strawberry jam or preserves (optional)
- 1 cup (about 100 g) crushed vanilla wafers or shortbread crumbs
How to Make this
1. Put a 9 inch springform pan or cake pan in the fridge while you prep, then line the bottom and sides with plastic wrap so you can lift the cake out easy later.
2. Hull and slice the strawberries, toss them with 1/4 cup granulated sugar and 1 tablespoon lemon juice, let them sit 15 to 30 minutes until they get juicy and syrupy.
3. Crush the vanilla wafers or shortbread into fine crumbs and press about half of them into the chilled pan to make a thin crumb base.
4. Scoop the vanilla ice cream into a big bowl and let it soften about 10 minutes so it’s spreadable but not melty, stir it smooth with a spatula.
5. Arrange a single layer of pound cake or shortcake slices over the crumb base, trim to fit if needed, spread a thin layer of strawberry jam over the cake if you want extra strawberry flavor.
6. Spoon half the softened ice cream over the cake and smooth it into an even layer, scatter half the macerated strawberries (with a bit of their juice) over the ice cream, then add another layer of cake slices.
7. Spread the remaining ice cream on top, smooth the surface, sprinkle the remaining cookie crumbs around the edges and on top, cover with plastic wrap and freeze at least 4 hours or overnight until very firm.
8. When cake is nearly set make the whipped cream: whip 2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until soft to medium peaks, keep it chilled.
9. To serve, unmold the cake using the plastic wrap to lift it out, peel the wrap off, frost the top and sides with the whipped cream, decorate with the rest of the macerated strawberries and a drizzle of jam if you like, and slice with a knife warmed under hot water for clean cuts.
Equipment Needed
1. 9-inch springform pan or cake pan, chilled and lined with plastic wrap
2. Plastic wrap, big enough to cover bottom and sides
3. Large mixing bowl for the softened ice cream
4. Medium bowl for macerating the strawberries
5. Rubber spatula and large spoon for spreading and stirring
6. Measuring cups and spoons
7. Electric mixer or handheld whisk to whip the cream (a whisk works if you dont have a mixer)
8. Serrated knife and cutting board, plus a towel to warm the knife for clean slices
FAQ
This Strawberry Shortcake Ice Cream Cake Is Inspired By Your Favorite Childhood Treat Recipe Substitutions and Variations
- Vanilla ice cream: swap for strawberry ice cream, vanilla frozen yogurt, coconut milk ice cream (dairy free), or mascarpone blended with a little cream for extra richness.
- Pound cake / shortcake: use angel food cake, sponge (genoise) cake, storebought biscuits or scones, or thick-cut brioche slices.
- Heavy cream: use chilled coconut cream for a vegan option, storebought whipped topping like Cool Whip, aquafaba whipped for vegan, or full-fat Greek yogurt thinned with a splash of milk for a tangy lighter whip.
- Crushed vanilla wafers / shortbread crumbs: swap with graham crackers, crushed digestive biscuits, crushed Oreos for a chocolate twist, or toasted almond meal for a nutty crunch.
Pro Tips
1) Let the ice cream soften just enough to spread, dont let it melt. If it gets too soupy youll end up with icy pockets when it refreezes. A quick trick is to put the bowl on a larger bowl of ice while you work, and if there are lumps give it a few low speed pulses with a hand mixer so it goes smooth without warming up.
2) Macerate the berries longer if you want more syrup, but drain most of the liquid before layering so the cake doesnt get soggy. Save a tablespoon or two of that syrup and fold it into a thin layer of jam or brush it on the cake for extra flavor, or simmer it down 3 to 5 minutes to thicken and concentrate the strawberry taste.
3) Toast the cookie crumbs lightly in a dry skillet for extra flavor and crunch, then press them firmly into the chilled pan using the flat bottom of a measuring cup so the base holds together. Also freeze each assembled layer for 15 to 30 minutes before adding the next if you want razor sharp layers and less shifting when you spread the next layer.
4) For whipped cream that wont weep, keep everything super cold and stop at soft to medium peaks, or fold in 2 to 4 tablespoons of mascarpone or a teaspoon of instant pudding mix to stabilize it. When serving warm your knife under hot water, wipe it dry between cuts, and slice with confident long strokes so the cake doesnt smear.
This Strawberry Shortcake Ice Cream Cake Is Inspired By Your Favorite Childhood Treat Recipe
I reimagined my favorite childhood Strawberry Shortcake Ice Cream Cake by slipping in one surprising ingredient and a clever assembly trick you won't see coming.
8
servings
967
kcal
Equipment: 1. 9-inch springform pan or cake pan, chilled and lined with plastic wrap
2. Plastic wrap, big enough to cover bottom and sides
3. Large mixing bowl for the softened ice cream
4. Medium bowl for macerating the strawberries
5. Rubber spatula and large spoon for spreading and stirring
6. Measuring cups and spoons
7. Electric mixer or handheld whisk to whip the cream (a whisk works if you dont have a mixer)
8. Serrated knife and cutting board, plus a towel to warm the knife for clean slices
Ingredients
-
1 1/2 quarts (48 oz / 1.4 L) vanilla ice cream, softened
-
1 lb (450 g) fresh strawberries, hulled and sliced
-
1/4 cup (50 g) granulated sugar
-
1 tablespoon lemon juice
-
1 (16 oz / 450 g) pound cake or store-bought shortcake, sliced
-
2 cups (480 ml) heavy cream
-
1/2 cup (60 g) powdered sugar
-
1 teaspoon vanilla extract
-
1/2 cup (160 g) strawberry jam or preserves (optional)
-
1 cup (about 100 g) crushed vanilla wafers or shortbread crumbs
Directions
- Put a 9 inch springform pan or cake pan in the fridge while you prep, then line the bottom and sides with plastic wrap so you can lift the cake out easy later.
- Hull and slice the strawberries, toss them with 1/4 cup granulated sugar and 1 tablespoon lemon juice, let them sit 15 to 30 minutes until they get juicy and syrupy.
- Crush the vanilla wafers or shortbread into fine crumbs and press about half of them into the chilled pan to make a thin crumb base.
- Scoop the vanilla ice cream into a big bowl and let it soften about 10 minutes so it’s spreadable but not melty, stir it smooth with a spatula.
- Arrange a single layer of pound cake or shortcake slices over the crumb base, trim to fit if needed, spread a thin layer of strawberry jam over the cake if you want extra strawberry flavor.
- Spoon half the softened ice cream over the cake and smooth it into an even layer, scatter half the macerated strawberries (with a bit of their juice) over the ice cream, then add another layer of cake slices.
- Spread the remaining ice cream on top, smooth the surface, sprinkle the remaining cookie crumbs around the edges and on top, cover with plastic wrap and freeze at least 4 hours or overnight until very firm.
- When cake is nearly set make the whipped cream: whip 2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until soft to medium peaks, keep it chilled.
- To serve, unmold the cake using the plastic wrap to lift it out, peel the wrap off, frost the top and sides with the whipped cream, decorate with the rest of the macerated strawberries and a drizzle of jam if you like, and slice with a knife warmed under hot water for clean cuts.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 389g
- Total number of serves: 8
- Calories: 967kcal
- Fat: 53.9g
- Saturated Fat: 30.4g
- Trans Fat: 0.3g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 213mg
- Sodium: 426mg
- Potassium: 502mg
- Carbohydrates: 110.8g
- Fiber: 2.9g
- Sugar: 94.3g
- Protein: 11.6g
- Vitamin A: 1333IU
- Vitamin C: 34.3mg
- Calcium: 298mg
- Iron: 1.14mg
