Name: Strawberry Shortcake Ice Cream Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 8 h 45 min
Cuisine: American
Ingredients: 24 Golden Oreos; 1 1/2 cups freeze dried strawberries; 8 tablespoons unsalted butter, melted; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 3/4 cup granulated sugar; 1/4 cup canola oil; 1 egg, room temperature; 1 egg yolk, room temperature; 1 tablespoon vanilla extract; 1/2 cup buttermilk, room temperature; Half of a 1.5 quart vanilla bean ice cream (e.g., Tillamook Vanilla Bean); Half of a 1.5 quart strawberry ice cream (e.g., Tillamook Oregon Strawberry); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh strawberries for garnish

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Introduction

This Strawberry Shortcake Ice Cream Cake combines the best of both worlds: a tender shortcake base layered with creamy vanilla and strawberry ice creams. It’s perfect for warm days or any celebration where you want a refreshing yet indulgent dessert.

The image shows a close-up slice of cake with three distinct layers on a piece of parchment paper over a round wooden board, placed on a white marbled surface. The bottom layer is a thick, light yellow sponge cake with a soft texture. Above it, there is a thick white cream layer that looks smooth and fluffy. On top of the cream, there is a thin crumbly layer of crushed red crumbs mixed with a light drizzle of red strawberry sauce. The cake is topped with another thick layer of white cream that slightly drapes over the edges. Next to the cake slice is a whole, fresh red strawberry with a glossy surface. In the blurred foreground, a white plate with bright red sliced strawberries is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Golden Oreos
1 1/2 cups freeze dried strawberries
8 tablespoons unsalted butter, melted
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup granulated sugar
1/4 cup canola oil
1 egg, room temperature
1 egg yolk, room temperature
1 tablespoon vanilla extract
1/2 cup buttermilk, room temperature
Half of a 1.5 quart vanilla bean ice cream (e.g. Tillamook Vanilla Bean)
Half of a 1.5 quart strawberry ice cream (e.g. Tillamook Oregon Strawberry)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh strawberries for topping

Instructions

Step 1: Clear out space in your freezer to allow the cake to chill properly throughout the process.
Step 2: Line a 9-inch springform pan with parchment paper and butter the sides. Preheat your oven to 350°F (180°C).
Step 3: In a food processor, pulverize the Golden Oreos and freeze dried strawberries until finely ground. Gradually stream in the melted butter and mix until crumbs form. Set this crumb mixture aside.
Step 4: Whisk together the flour, baking powder, and sea salt in a separate bowl. Set aside.
Step 5: In a large bowl, whisk the sugar and canola oil until combined. Add the egg, egg yolk, and vanilla extract, whisking well. Incorporate half the dry ingredients, then add the buttermilk and whisk again. Finally, stir in the remaining dry ingredients until the batter is smooth.
Step 6: Pour the cake batter into the prepared springform pan. Bake for 15-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake on a wire rack, then release it from the pan after 10 minutes and let it cool completely.
Step 7: Wash the springform pan and line the sides with 2-3 sheets of plastic wrap to prevent sticking. Secure the bottom in place but do not wrap it with plastic to ensure easy removal later.
Step 8: Once the cake is fully cooled, remove the parchment paper and place the cake back into the springform pan lined with plastic wrap.
Step 9: Let the vanilla bean ice cream soften at room temperature for 20-25 minutes. Spread it evenly over the cake layer. Sprinkle half of the crumb mixture evenly on top, pressing gently into the ice cream. Freeze for 2-3 hours until firm.
Step 10: Soften the strawberry ice cream for 20-25 minutes. Spread it evenly over the crumb layer, then sprinkle the remaining crumbs on top, pressing gently. Freeze the cake for at least 4-6 hours or until firm.
Step 11: Just before serving, whip the heavy cream with powdered sugar and vanilla extract until medium peaks form. Remove the cake from the freezer, release the pan sides, and remove the plastic wrap. Spoon the whipped cream over the cake and freeze for 30 minutes to firm. Garnish with fresh or roasted strawberries and serve immediately.

Tips & Variations

Use high-quality ice cream for the best flavor and texture contrast with the shortcake.
If you don’t have freeze dried strawberries, finely chop dried strawberries or reduce fresh strawberries by drying them gently in a low oven.
To make this cake nut-free and allergy-friendly, ensure all ingredients and ice creams are free of cross-contamination.
For added texture, sprinkle chopped toasted nuts between ice cream layers if desired.

Storage

Store the cake covered in the freezer for up to one week. To serve, thaw in the refrigerator for about 15-20 minutes before slicing. If you add whipped cream topping, keep the cake frozen to maintain its shape and freshness until just before serving.

How to Serve

A round cake with three visible layers sits on brown parchment paper over a wooden slab; the bottom layer is a light yellow sponge cake, topped by a thick white cream layer with bits of red crumbs, followed by another white cream layer with crushed red crumbs on the sides. On top is a generous pile of whole and halved bright red strawberries with a glossy syrup dripping down the sides. A slice is cut out and placed in the front, showing all layers and some syrup dripping from it. There are scattered red crumbs and strawberry pieces around the base, all set on a white marbled surface with a soft peach background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade shortcake instead of the Oreo crust?

Yes, you can substitute the Oreo and strawberry crumb crust with a homemade shortcake or biscuit base baked until firm. This will provide a more traditional texture but may alter the flavor slightly.

How do I soften ice cream quickly without melting it too much?

Let ice cream sit at room temperature for about 20-25 minutes on the counter. If you’re in a hurry, you can microwave it in 15-second intervals on low power, stirring gently between until spreadable but not melted.