Print

Creamy Strawberry Shortcake Ice Cream Cake

creamy strawberry shortcake ice cream cake - featured image
Print Recipe

A luscious, layered ice cream cake combining the creamy texture of strawberry ice cream with tender shortcake and fresh strawberries, perfect for celebrations and easy to make at home.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (113 g), cold and cubed
  • 2/3 cup heavy cream (160 ml), plus extra for brushing
  • 2 cups fresh strawberries (300 g), hulled and sliced
  • 1/2 cup granulated sugar (100 g)
  • 1 cup whole milk (240 ml)
  • 2 cups heavy cream (480 ml)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream (240 ml), chilled
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh strawberries sliced or halved for garnish

Instructions

  1. Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold, cubed butter until mixture resembles coarse crumbs.
  2. Pour in 2/3 cup heavy cream and mix gently with a spatula until just combined. Do not overwork the dough.
  3. Turn dough onto a lightly floured surface and pat into a 9-inch (23 cm) circle about 1 inch (2.5 cm) thick. Transfer to parchment-lined baking sheet, brush top lightly with heavy cream, and bake 15–18 minutes until golden. Cool completely.
  4. Combine sliced strawberries and sugar in a blender or food processor. Pulse until chunky puree forms. Add milk, heavy cream, vanilla extract, and lemon juice; blend just to combine.
  5. Pour strawberry mixture into a freezer-safe container and freeze 4–6 hours until firm but scoopable. To speed freezing, freeze in a shallow dish and stir every 30 minutes until semi-solid.
  6. Using an electric mixer, beat chilled heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  7. Slice cooled shortcake horizontally into two even layers. Place bottom layer in springform or cake pan. Spread half the strawberry ice cream over it, smoothing the top. Add second shortcake layer and spread remaining ice cream over it. Freeze 30 minutes to set slightly.
  8. Spread whipped cream evenly over top of cake. Decorate with fresh strawberry slices. Freeze at least 2 hours until firm enough to slice cleanly.
  9. Remove cake from freezer about 10 minutes before serving to soften slightly for easier slicing.

Notes

Keep butter cold for tender shortcake. Do not overmix dough or ice cream base to avoid toughness. Chill tools and ingredients before whipping cream for best results. Dip knife in hot water and dry between slices for clean cuts. Brush shortcake with simple syrup if too crumbly. Can substitute gluten-free flour and dairy-free milks for dietary needs.

Nutrition

Keywords: strawberry shortcake, ice cream cake, homemade dessert, easy dessert, summer dessert, layered cake, no ice cream maker

Find it online: https://sofiaspice.com/creamy-strawberry-shortcake-ice-cream-cake-recipe-easy-homemade-dessert-idea/