Print
Strawberry Shortcake Ice Cream Cake recipe

Strawberry Shortcake Ice Cream Cake

All the main components  for this Strawberry Shortcake Ice Cream Cake like pound cake, strawberries (I roasted mine for ultimate flavor), vanilla cookie crumble and whipped cream. All layered with classic vanilla ice cream.

Strawberry Shortcake Ice Cream Cake recipe

Prep time: 1 hour + freeze time  |  Cook time:   |  Total: 1 hour + freeze time

RATE

Ingredients

Pound Cake

Vanilla Ice Cream

Roasted Strawberries– recipe here

2 lbs fresh strawberries, stems off and cut into fourths (leave about 4–6 fresh strawberries for topping)

4 Tablespoons sugar

1 Tablespoon pure vanilla extract

Golden Oreos- 20 crumbled

Whipped Cream (or Cool Whip)

1 cup heavy cream

2 Tablespoons sugar

1 teaspoon pure vanilla extract

 

Instructions

  1. Start by roasting the strawberries, whipping up the whipped cream and crumbling the Golden Oreos. Also be sure to set the Vanilla Ice Cream out on the counter for about 15 minutes before assembling the ice cream cake, this helps with spreading it evenly.

  2. Roast the Strawberries: Preheat the oven to 400 degrees. Cut stems off strawberries and cut into halves or fourths. Place into a pie dish or small baking dish. Sprinkle sugar and vanilla and stir together to coat all the strawberries. Place in the oven for about 15 minutes. Remove, stir again and let cool.

  3. Crumble the Cookies: I place the Golden Oreos into a Ziploc bag and then smash them with the back of a metal ladle. Any kitchen tool like that will work. Or if you want a finer cookie texture, throw them in the food processor.

  4. Whip the Whipped Cream: In a medium bowl, add heavy cream, sugar, and vanilla. Using a handheld mixer or a stand mixer, mix on medium high speed for a few minutes until medium peaks form. Cover and place in the fridge until ready to use.

  5. Time to assemble: I used a loaf pan for this ice cream cake, but an 8×8 baking dish would work as well). Cut the pound cake into slices to fit in the pan and make an even layer. Scoop the vanilla ice cream on top of the pound cake and spread out evenly. Place in the freezer for about 15 minutes to set.

  6. Next, scoop the cooled roasted strawberries over the vanilla ice cream layer and spread out evenly. Cover the strawberries with the Oreo cookie crumbles.

  7. Then repeat all the layers: pound cake, vanilla ice cream, roasted strawberries, cookie crumble.  I used a loaf pan so I ended up with 3 layers.

  8. For  the last layer, spread out the whipped cream or Cool Whip evenly over the entire cake. Sprinkle more Golden Oreo crumbles on top. Then I used fresh strawberry slices for the top of the cake. Cover and place in the freezer for several hours or overnight until ready to serve.

  9. Serve: When you are ready to serve the cake, remove from the freezer and set out for about 10 minutes. This will soften it a bit and make it easier to cut pieces.

Notes

 

  • Make the roasted strawberries, whipped cream and cookie crumbles ahead of time and then assemble when you are ready.

  • You can also use fresh or frozen strawberries in place of roasting them.

  • Set the Vanilla Ice Cream Ice Cream out on the counter about 15 minutes before assembly to soften it enough to spread out on the cake.

  • Use any flavor ice cream in place of vanilla

  • Make sure to place the finished ice cream cake back into the freezer for at least a few hours to set completely.

  • To make cutting slices easier, run the knife under hot water before cutting.

Find it online: https://lolohomekitchen.com/strawberry-shortcake-ice-cream-cake/