Oh boy, let me tell you about my absolute favorite summer dessert: Strawberry Shortcake Ice Cream Cake! Picture this: warm sunshine streaming through your window, the sweet smell of fresh strawberries filling the air, and a delightful scoop of ice cream melting a little on a slice of {insert your happiness here}. I’ve been making this cake for years, and every single time I serve it, the reaction is priceless—jaw-dropping and big smiles all around!
What I love most is that it combines two of my favorite treats: strawberry shortcake and ice cream. It’s a chilled, refreshing dessert that’s perfect for those hot summer days or when you’re just looking to impress friends and family at your next get-together. Trust me, once you try it, you’ll be dreaming about it long after the last crumb is gone.
What’s in Strawberry Shortcake Ice Cream Cake?
Strawberries: Fresh strawberries are the star of this dessert. I recommend picking them up from a local farmer’s market if you can—they’re juicier and more flavorful!
Cake Base: I usually use store-bought pound cake or shortcake, but feel free to make your own if you’re feeling adventurous! It creates a moist and tender base that holds all the goodness together.
Ice Cream: The choice of ice cream is crucial here. Vanilla is classic, but a strawberry or even a cheesecake flavor adds something extra. Go for premium brands; they melt beautifully and have a rich flavor.
Whipped Cream: Light and fluffy, whipped cream is the finishing touch. You can make it from scratch, but I won’t judge if you grab a can—sometimes convenience wins!
Is Strawberry Shortcake Ice Cream Cake Good for You?
Alright, let’s get real; this isn’t health food, but that doesn’t mean it’s all bad!
Strawberries: They’re rich in vitamin C and antioxidants, so you’re getting some nutrients in there. Plus, they’re delicious!
Ice Cream: Moderation is key with ice cream. While it can be loaded with sugar and calories, a little indulgence can be good for the soul. Just make sure to choose a quality product that doesn’t have too many additives.
The whipped cream has its own debate—while it’s a dreamy topping, store-bought versions can be packed with stabilizers. If you can make it at home, that’s always better!
Ingredients List
– 1 pound cake or shortcake (store-bought or homemade)
– 1 quart of your favorite ice cream (vanilla, strawberry, or cheesecake)
– 2 cups fresh strawberries, hulled and halved
– 1 cup whipped cream (store-bought or homemade)
– Additional strawberries for garnish (optional)
*Serves about 8 people, but if you’re super popular, it might not last that long!*
How to Make Strawberry Shortcake Ice Cream Cake?
1. Start by slicing the pound cake horizontally into layers. I typically get about 3 layers, but you can adjust based on how thick you want each slice.
2. Place the bottom layer of the cake onto a serving plate. This will be the base of your cake.
3. Spread a generous layer of your favorite ice cream over this first cake layer. Don’t be shy; get a nice depth there!
4. Add a layer of strawberries on top of the ice cream, spreading them out evenly.
5. Carefully place the second layer of cake on top of the strawberries and repeat the process: more ice cream, more strawberries!
6. Finally, place the last layer of cake on top. Slather the top and sides generously with whipped cream. You want it to look dreamy!
7. If you like, you can add some whole strawberries on top for that gorgeous, fresh look.
8. Pop it into the freezer for an hour or so to set nicely.
9. Slice and serve! Make sure to serve immediately because it’s best enjoyed when that ice cream is just a little melty!
Sweet Tips and Variations
– Want a bit of a kick? Consider adding a splash of lemon juice to the strawberries or a hint of vanilla extract in the whipped cream.
– Instead of strawberries, try other fruits like raspberries or blueberries for a colorful mixed berry cake.
– You could also layer some chocolate sauce between the cake layers for the chocolate lovers in your life. Yum!
I’m telling you, this Strawberry Shortcake Ice Cream Cake is bound to be a hit, and I can guarantee you’ll find excuses to make it over and over again. If you try it out, I’d love to hear about your experience. What flavors did you go with? Did you add any personal touches? Happy baking (and eating)!