Strawberry Shortcake Ice Cream Cake
This layered Strawberry Shortcake Ice Cream Cake is guaranteed to impress! Featuring buttery cookie crumbles, creamy strawberry ice cream, and a homemade berry sauce, it’s a refreshing no-bake treat perfect for any occasion!
A DREAMY FROZEN DESSERT THAT LOOKS FANCY BUT IS SUPER EASY
Let me introduce you to my current dessert obsession! This Strawberry Shortcake Ice Cream Cake combines everything wonderful about summer sweets into one showstopping creation that requires zero baking. The combination of textures and flavors here is absolutely magical – and the best part? It looks like you spent hours making it when assembly is actually quite simple!
Over the years, my dessert preferences have definitely shifted. While I used to gravitate toward rich chocolate concoctions, these days I find myself reaching for fruity treats more often than not. There’s something so refreshing about the bright flavor of strawberries, especially when they’re showcased in multiple ways like in this spectacular frozen cake.
What makes this dessert really special is the layers – buttery cookie crumbs provide a wonderful contrast to the creamy ice cream, while the homemade strawberry sauce adds intense berry flavor and beautiful color throughout. When you slice into this beauty, the gorgeous layers are revealed, making this simple dessert look like something from a fancy bakery!
YOUR QUESTIONS ANSWERED:
What if I can’t find strawberry shortcake ice cream?
If you can’t locate this specific flavor, don’t worry! You can create something similar by softening vanilla ice cream and folding in some chopped strawberries and crumbled vanilla cookies or cake pieces. Alternatively, plain strawberry ice cream works beautifully too – the homemade sauce adds plenty of strawberry flavor.
Is a springform pan absolutely necessary?
While a springform pan makes for the prettiest presentation and easiest serving, it’s not the only option. You could create this in a deep pie plate or an 8×8 baking dish lined with plastic wrap (with extra hanging over the sides). After freezing, you can use the plastic wrap to lift the entire dessert out before slicing. The layers might not be as distinct, but it will taste just as delicious!
How far in advance can I make the strawberry sauce? The strawberry sauce can be prepared up to 5 days ahead and stored in an airtight container in the refrigerator. This makes the assembly process even quicker when you’re ready to put the cake together. Just give it a good stir before using as it might thicken slightly when chilled.
My kitchen gets really warm in summer. Any tips for assembly?
Working with ice cream in a warm kitchen can definitely be challenging! Try cooling your mixing bowls in the freezer for 15 minutes before you begin. Work on one layer at a time, returning both the partially assembled cake and the remaining ice cream to the freezer for 20 minutes between layers. You can also run your air conditioning or a fan while assembling to keep the temperature down.
Can I use different cookies for the crust?
Absolutely! While vanilla cookies create a classic strawberry shortcake flavor, graham crackers make a delicious alternative. Golden Oreos (with the filling scraped out) also work wonderfully, as do vanilla wafers. Just make sure whatever cookie you choose complements the strawberry flavor without overpowering it.
THE KEY COMPONENTS:
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