Strawberry Shortcake Ice Cream Cake
Alright, picture this: summer Sunday afternoons, the smell of freshly cut strawberries wafting through the kitchen, and a cool, dreamy slice of strawberry shortcake ice cream cake in hand. This dessert is like the lovechild of a picnic and an ice cream parlor, all rolled into one. The layers of buttery shortcake, sweet strawberries, and creamy ice cream come together to create a little celebration in every bite. I’m beyond excited to share this recipe that’s perfect for those hot days when you want something comforting but chilled—and honestly, it’s a total showstopper that’s easier to make than you’d think!
Quick Facts
- Yield: Serves 8-10
- Prep Time: 30 minutes
- Cook Time: 25 minutes (for the shortcake)
- Total Time: About 6 hours including freezing time
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 quart strawberry ice cream, slightly softened
- 2 cups fresh strawberries, sliced
- 2 cups whipped cream (store-bought or homemade)
- 2 tbsp powdered sugar (optional, for sweetness in whipped cream)
How I Make It
Step 1:
Start by preheating your oven to 425°F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Now, grab that cold butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs. It’s okay if some pea-sized bits remain; that’s going to make your shortcake beautifully flaky!
Step 2:
Slowly pour in the milk and vanilla extract, stirring just until everything comes together. Don’t overmix here—just a few stirs to bring it into a dough. Tip: If the dough feels too sticky, sprinkle a little more flour; if it’s dry, add milk teaspoon by teaspoon.
Step 3:
Turn the dough onto a lightly floured surface and gently pat it into a 9-inch circle about 1 inch thick. Transfer it to a parchment-lined baking sheet. Pop it in the oven for about 20-25 minutes until it’s golden brown and smells amazing. While it’s baking, your kitchen is going to smell like sweet, buttery heaven.
Step 4:
Once baked, let the shortcake cool completely. In the meantime, toss your sliced strawberries with a little bit of sugar if they’re tart, and whip up your cream if you’re making it from scratch—add a touch of powdered sugar for that perfect lightly sweetened finish.
Step 5:
Now for the fun assembly! Slice the cooled shortcake horizontally into two layers. Place the bottom layer in a 9-inch springform pan or cake ring. Spread about half of the slightly softened strawberry ice cream evenly over the shortcake.
Step 6:
Scatter half the strawberries over the ice cream, then place the top shortcake layer on. Repeat with the remaining ice cream and strawberries, then finish by smoothing the whipped cream all over the top and sides. Freeze the cake for at least 4 hours or overnight to set it up perfectly.
Variations & Tips
- Swap strawberry ice cream for vanilla or cheesecake flavor for a twist.
- Use homemade whipped cream flavored with a splash of almond or lemon extract.
- To make prep easier, bake shortcakes a day ahead and keep them wrapped.
- Freeze strawberries beforehand for an extra icy crunch in warm weather.
- If you don’t have a springform pan, line a regular cake pan with plastic wrap for easy removal.
How I Like to Serve It
This cake shines brightest at summer BBQs or birthday parties, but honestly, it’s the perfect treat any time you want to cool down with a rich, fruity dessert. I love serving it with a cold glass of lemonade or a scoop of extra whipped cream on the side. It’s light enough after a big meal but indulgent enough to feel special.
Notes
- Store leftovers tightly covered in the freezer for up to a week.
- Let the cake sit at room temp for about 10 minutes before slicing for easier cuts.
Closing: This strawberry shortcake ice cream cake is one of those desserts that brings smiles every time—its layers of sweet, creamy, and crumbly goodness just never disappoint.
