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Strawberry Shortcake Ice Cream Cake Recipe

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★★★★★

4.6 from 128 reviews

This Strawberry Shortcake Ice Cream Cake is a delectable layered dessert combining a tender vanilla shortcake base with creamy vanilla bean and strawberry ice creams. Topped with crushed golden Oreo and freeze-dried strawberry crumbs and finished with a cloud of freshly whipped cream and ripe strawberries, this cake is perfect for warm weather celebrations or any time you crave a refreshing, indulgent treat.

Ingredients

Scale

Shortcake Crust and Crumbs

  • 24 Golden Oreos
  • 1 1/2 cups freeze dried strawberries
  • 8 tablespoons unsalted butter, melted

Shortcake Cake Batter

  • 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

Ice Cream Layers

  • 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)

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries for garnish

Instructions

  1. Prepare Freezer Space: Clear enough room in your freezer to accommodate the assembled cake, as it needs to chill thoroughly before serving.
  2. Preheat and Prep Pan: Line a 9-inch springform pan with parchment paper and butter the sides to prevent sticking. Preheat your oven to 350°F (180°C).
  3. Make Crumbs: Using a food processor, pulverize the Golden Oreos and freeze-dried strawberries until finely ground. Gradually add the melted butter while pulsing until crumbs form. Set aside for the topping and layering.
  4. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and sea salt and set aside.
  5. Combine Wet Ingredients: In a large bowl, whisk sugar and canola oil until well combined. Add the egg, egg yolk, and vanilla extract, whisking thoroughly. Alternate incorporating the dry ingredients and buttermilk by adding half the dry mix, then the buttermilk, followed by the remaining dry mix. Mix until just combined.
  6. Bake the Shortcake Layer: Pour the batter into the prepared springform pan and bake for 15-20 minutes, or until a toothpick inserted comes out with a few moist crumbs attached. Cool on a wire rack for 10 minutes, then release the cake from the pan and remove it entirely. Allow to cool completely on the rack.
  7. Wrap Pan for Assembly: Clean the springform pan and line the sides with 2-3 layers of plastic wrap to prevent the cake from sticking. Do not cover the pan’s bottom with plastic wrap.
  8. Reassemble Cake Base: Once completely cool, remove the parchment paper from the cake and place it back into the springform pan lined with plastic wrap.
  9. Layer Vanilla Ice Cream: Soften the vanilla bean ice cream at room temperature for 20-25 minutes. Spread it evenly over the shortcake layer. Sprinkle half of the Oreo-strawberry crumb mixture over this layer, gently pressing them into the ice cream. Freeze for 2-3 hours until firm.
  10. Layer Strawberry Ice Cream: Soften the strawberry ice cream at room temperature for 20-25 minutes. Spread it evenly over the crumb layer. Then, top with the remaining crumb mixture, pressing gently into the ice cream. Freeze the cake for at least 4-6 hours until firm.
  11. Whip Cream Topping: Just before serving, whisk the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
  12. Final Assembly and Serving: Remove the cake from the freezer and carefully release the springform sides and plastic wrap. Spread the whipped cream evenly over the cake and freeze for an additional 30 minutes to set the cream. Garnish with fresh strawberries and serve immediately.

Notes

  • Ensure all eggs and buttermilk are at room temperature to help the batter mix evenly.
  • Measure flour correctly by spooning it into the measuring cup and leveling it off with a knife to avoid dense cake.
  • Softening ice cream to room temperature before layering makes spreading easier and achieves smoother layers.
  • Use a 9-inch springform pan for the best results, as it allows easy removal without damaging the cake.
  • The wrapped pan sides with plastic wrap prevents the ice cream cake from sticking and helps with smooth release.
  • Freeze times are important to ensure the cake layers set properly before adding subsequent layers and final topping.
  • Use fresh or lightly roasted strawberries for the topping to complement the cake’s flavor.

Keywords: strawberry shortcake ice cream cake, layered ice cream cake, summer dessert, no-churn ice cream cake, vanilla bean ice cream, strawberry ice cream, Oreo crust, whipped cream topping

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