strawberry shortcake ice cream cake recipe

Written ByJenny Smyth Posted on
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The Best strawberry shortcake ice cream cake recipe

I’m so excited to share with you my favorite strawberry shortcake ice cream cake recipe. This dessert is a classic for a reason, and I’ve taken it to the next level by adding creamy ice cream to the traditional shortcake mixture. My family and I just can’t get enough of this treat, and it’s perfect for any occasion – whether you’re hosting a dinner party or just need a sweet fix after dinner.

The best part? It’s surprisingly easy to make and requires minimal cooking time, making it a great option for busy weeknights or special events alike. I first discovered strawberry shortcake ice cream cake at a family gathering, and it was love at first bite.

The combination of juicy strawberries, sweet vanilla ice cream, and crumbly shortcake is absolute perfection. I’ve been perfecting my recipe ever since, tweaking the proportions of each component to create the ultimate flavor balance. One of the key techniques in making this recipe successful is using high-quality ingredients, particularly the strawberries.

Fresh strawberries are essential for their sweetness and texture, so don’t even think about using frozen or artificial alternatives! The other crucial element is the ice cream – I recommend using a rich and creamy vanilla bean ice cream to really make this dessert pop. When assembling the cake, be sure to layer each component carefully to avoid any mess-ups.

Start with a layer of shortcake on the bottom of your serving dish, followed by a generous scoop of ice cream, then a layer of sliced strawberries on top. Repeat this process until you reach the top layer of ice cream (which should be generously dolloped on top!) The result is an absolutely divine dessert that’s sure to impress your friends and family.

Strawberry Shortcake Ice Cream Cake

4.9 from 1653 votes

A delightful combination of strawberry shortcake and ice cream, this cake is a perfect summer dessert. It features a moist shortcake base, a layer of sweet strawberry compote, and a creamy ice cream topping.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Shortcake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1 tsp vanilla extract

For the Strawberry Compote

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tbsp lemon juice

For the Ice Cream

4 cups vanilla ice cream
1/2 cup heavy cream
1/4 cup powdered sugar

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a cake pan with parchment paper and set aside.
3In a large mixing bowl, combine flour, sugar, baking powder, and salt.
4Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
5In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
6Gradually add the wet ingredients to the dry ingredients, mixing just until the dough comes together.
7The dough should be slightly sticky.
8Press the dough evenly into the prepared cake pan.
9Bake for 20-25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
10Allow the shortcake to cool completely in the pan.
11While the shortcake is baking, prepare the strawberry compote.
12In a saucepan, combine strawberries, sugar, and lemon juice.
13Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes.
14Remove from heat and let it cool to room temperature.
15In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.
16Fold in the vanilla ice cream until well combined.
17Place the ice cream mixture in the freezer to chill while the shortcake cools.
18Once the shortcake is completely cool, spread the strawberry compote evenly over the top.
19Freeze for 10-15 minutes to set the compote.
20Spread the ice cream mixture evenly over the compote.
21Return the cake to the freezer and freeze for at least 4 hours, or until firm.
22Remove the cake from the freezer and invert it onto a serving plate.
23The cake should be firm and the ice cream should be well set.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Saucepan
Hand mixer
Cake pan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a smoother compote, you can blend the strawberries after cooking. To make ahead, assemble the cake and freeze for up to 3 days before serving.

This strawberry shortcake ice cream cake recipe has become a staple in our household – it’s always a hit with my family and friends alike! Not only is it ridiculously delicious, but it’s also surprisingly easy to make.

Plus, it’s perfect for any occasion: birthdays, holidays, or just because! For best results, be sure to store leftover cake in an airtight container in the fridge for up to 3 days or freeze individual slices for up to 2 months.

❓ Frequently Asked Questions About Strawberry Shortcake Ice Cream Cake

Q: What type of shortcake should I use?

For this recipe, I recommend using homemade shortcake made from scratch. It’s incredibly easy to whip up and adds an extra layer of flavor and texture to the cake.

Q: Can I substitute strawberries with other fruits?

While strawberries are my personal favorite for this recipe, feel free to experiment with other fruits like blueberries or raspberries! Just be aware that the flavor profile will change significantly.

Q: How do you store leftover cake?

Slice leftovers carefully and store them in an airtight container in the fridge for up to 3 days. You can also freeze individual slices for up to 2 months.

Q: Can I reheat leftover cake?

Sure thing! Simply place leftover slices in the oven at 350°F (175°C) for about 10 minutes or until they’re lightly toasted.

Q: How do you keep the cake fresh?

The key is storing leftover cake in an airtight container and keeping it away from direct sunlight. If you’re freezing individual slices, make sure they’re tightly sealed before putting them in the freezer.

Q: Can I make individual servings?

Of course! Simply divide your batter into smaller portions before baking each individual serving.

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