Strawberry Shortcake Ice Cream Cake

Why You’ll Love This Recipe

  1. Make-Ahead Marvel: Can be prepared days before serving, perfect for entertaining.
  2. Crowd-Pleaser: Combines universally loved flavors in an impressive presentation.
  3. Texture Contrast: Offers the perfect balance of creamy, tender, and fresh components.
  4. Customizable: Can be adapted with different ice cream flavors or fruit variations.
  5. Visual Impact: Creates a stunning presentation when sliced, revealing beautiful layers.
  6. Year-Round Appeal: Refreshing in summer, yet festive enough for holiday gatherings.
  7. Nostalgic Flavors: Evokes childhood memories while offering sophisticated presentation.

Kitchen Equipment You’ll Need

  1. 9-inch springform pan
  2. Parchment paper
  3. Stand mixer or hand mixer
  4. Large mixing bowls
  5. Rubber spatula
  6. Offset spatula (optional, for smooth spreading)
  7. Measuring cups and spoons
  8. Saucepan
  9. Baking sheet
  10. Cooling rack
  11. Serrated knife
  12. Plastic wrap and aluminum foil for storage

Tips for Success

  1. Fully Cool Components: Ensure the shortcake and strawberry filling are completely cool before assembly.
  2. Soften Ice Cream Properly: Let ice cream soften at room temperature just until spreadable—not melted.
  3. Clean Cuts: Dip your knife in hot water and wipe dry between slices for restaurant-quality presentation.
  4. Level The Cake: Trim the shortcake layers if needed to ensure even stacking.
  5. Patience Is Key: Allow adequate freezing time between layers and after assembly.
  6. Plan Ahead: Start this recipe at least one day before you plan to serve it.
  7. Temperature Management: Work quickly when handling ice cream layers to prevent excessive melting.

Ingredients

For the Shortcake Layers

  • 2¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) cold unsalted butter, cubed
  • 2 large eggs
  • ⅔ cup cold heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon coarse sugar for topping (optional)

For the Strawberry Filling

  • 4 cups (about 2 pounds) fresh strawberries, hulled and quartered
  • ½ cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • Pinch of salt

For the Ice Cream Layer

  • 2 quarts (8 cups) good quality vanilla ice cream
  • ½ teaspoon vanilla bean paste or extract (optional, for enhanced flavor)

For the Whipped Cream Topping

  • 2 cups cold heavy cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

For Garnish

  • 1 cup fresh strawberries, sliced or halved
  • Mint leaves (optional)
  • White chocolate curls (optional)

Directions

Day 1: Prepare Components

  1. Make the Shortcake:
    • Preheat oven to 375°F (190°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
    • In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
    • Add cold cubed butter and cut into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
    • In a separate bowl, whisk together eggs, heavy cream, and vanilla extract.
    • Pour the wet ingredients into the dry ingredients and stir just until combined. The dough will be thick.
    • Divide the dough in half. Press one half into the prepared springform pan, creating an even layer. Wrap the remaining dough in plastic wrap and refrigerate.
    • Sprinkle the dough in the pan with coarse sugar if using. Bake for 15-18 minutes until golden and a toothpick inserted comes out clean.
    • Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
    • Clean the springform pan, line again with parchment, and repeat the baking process with the second half of dough.
    • Let both cake layers cool completely.
  2. Prepare the Strawberry Filling:
    • In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, until strawberries release their juices.
    • In a small bowl, mix cornstarch with 1 tablespoon of cold water to create a slurry.
    • Slowly pour the cornstarch slurry into the strawberry mixture, stirring constantly.
    • Continue cooking for 2-3 minutes until the filling thickens.
    • Remove from heat and stir in vanilla extract and a pinch of salt.
    • Allow the filling to cool completely, then refrigerate until ready to use.

Day 2: Assemble the Cake

  1. Prepare the Springform Pan:
    • Clean and reassemble your 9-inch springform pan. Line the bottom with parchment paper and line the sides with a strip of parchment paper that extends about 1 inch above the pan’s edge.
  2. Begin Assembly:
    • Place one shortcake layer in the bottom of the prepared pan.
  3. First Ice Cream Layer:
    • Remove vanilla ice cream from the freezer 15-20 minutes before using to soften.
    • In a large bowl, stir the softened ice cream with vanilla bean paste if using until smooth but not melted.
    • Spread half of the ice cream over the shortcake layer, creating an even surface.
    • Place the pan in the freezer for at least 30 minutes to firm up.
  4. Add Strawberry Layer:
    • Remove the pan from the freezer and spread the cooled strawberry filling evenly over the ice cream layer.
    • Return to the freezer for another 30 minutes.
  5. Second Ice Cream Layer:
    • Spread the remaining softened ice cream over the strawberry layer.
    • Return to the freezer for 30 minutes.
  6. Top with Final Shortcake Layer:
    • Place the second shortcake layer on top of the ice cream, pressing down gently.
    • Cover the entire pan tightly with plastic wrap, then aluminum foil.
    • Freeze for at least 6 hours or overnight.

Day 3: Finish and Serve

  1. Prepare Whipped Cream Topping:
    • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Decorate the Cake:
    • Remove the cake from the freezer and carefully release and remove the springform pan sides and parchment paper.
    • Transfer the cake to a serving plate.
    • Spread or pipe the whipped cream on top of the cake and around the sides if desired.
    • Arrange fresh strawberry slices and mint leaves (if using) on top.
    • Sprinkle with white chocolate curls if desired.
  3. Slice and Serve:
    • Let the cake stand at room temperature for 10-15 minutes before slicing.
    • Use a sharp knife dipped in hot water and wiped dry between cuts to create clean slices.

Additional Tips or Variations

  1. Berry Variations: Substitute or combine strawberries with raspberries, blackberries, or blueberries for different flavor profiles.
  2. Ice Cream Options: Try strawberry ice cream, cheesecake ice cream, or even a strawberry-vanilla swirl for additional berry flavor.
  3. Shortcake Enhancements: Add 1 teaspoon of almond extract to the shortcake batter for a subtle almond note, or incorporate 1 tablespoon of lemon zest for brightness.
  4. Semi-Homemade Version: Use store-bought pound cake, sliced horizontally into layers, in place of homemade shortcake.
  5. Individual Servings: Assemble in small jars or ramekins for personalized desserts.
  6. Boozy Adult Version: Add 2 tablespoons of Grand Marnier, Chambord, or strawberry liqueur to the strawberry filling.
  7. Chocolate Lover’s Twist: Drizzle layers with chocolate ganache or use chocolate ice cream for one of the layers.

Nutritional Highlights (Per Serving)

Based on 16 servings:

  • Calories: Approximately 450
  • Fat: 28g
  • Saturated Fat: 17g
  • Carbohydrates: 46g
  • Sugar: 28g
  • Protein: 6g
  • Calcium: 15% DV
  • Vitamin C: 30% DV
  • Iron: 8% DV

Frequently Asked Questions (FAQ)

Q: Can I use frozen strawberries for the filling? A: Yes, frozen strawberries work well for the filling. Thaw and drain them first, and you may need to reduce the cooking time slightly as they’ll release juice more quickly than fresh berries.

Q: How far in advance can I make this cake? A: You can prepare this cake up to 2 weeks in advance and keep it stored in the freezer. Add the whipped cream topping and fresh fruit garnish within 3 days of serving for best appearance.

Q: Why did my shortcake turn out dense? A: Dense shortcake is usually caused by overworking the dough. Mix just until the ingredients come together, and handle the dough minimally to keep it tender.

Q: Can I make this cake without a springform pan? A: Yes, you can use a regular 9-inch cake pan lined with plastic wrap with overhang for easy removal, or use a cake collar inside the pan to extend the height.

Q: How long does it take for the cake to soften enough to slice? A: Allow the cake to stand at room temperature for 10-15 minutes before slicing. The exact time depends on your room temperature. The cake should yield to a knife but still be firmly frozen.

Conclusion

This Strawberry Shortcake Ice Cream Cake brilliantly reimagines a classic dessert, transforming the ephemeral pleasure of traditional strawberry shortcake into a magnificent make-ahead creation that can be enjoyed at a more leisurely pace. The frozen format doesn’t just preserve the components – it enhances them, allowing the flavors to meld and intensify while maintaining the distinct identity of each layer.

What makes this dessert truly special is how it balances homemade charm with elegant presentation. Each component – from the buttery shortcake to the fresh strawberry filling – delivers authentic flavor and texture that no store-bought version can match. Yet when assembled into its final form, this ice cream cake achieves a level of sophistication that makes it worthy of the most special celebrations.

Whether you’re sharing it at a summer garden party, a birthday celebration, or a holiday gathering, this Strawberry Shortcake Ice Cream Cake creates a memorable finale that honors the beloved original while offering something excitingly new. It’s a testament to how traditional flavors can be reimagined without losing their essential character – a dessert that bridges generations by combining nostalgic tastes with contemporary presentation.

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