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Strawberry Shortcake Ice Cream Cake

A delightful dessert that combines layers of fluffy shortcake, creamy vanilla ice cream, and juicy strawberries, perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberry Mixture
  • 1 pound strawberries, sliced
  • 1/4 cup sugar for marinating strawberries
For the Cream Mixture
  • 1/2 cup heavy cream can substitute with coconut cream
  • 3/4 cup sugar total sugar for cream mixture; 1/4 cup is used for strawberries
For the Cake Assembly
  • 1 cup vanilla ice cream, softened let sit at room temperature until softened
  • 1 cup shortcake or pound cake, crumbled for layering
  • 1/2 cup whipped cream for topping

Method
 

Preparation
  1. In a mixing bowl, combine the sliced strawberries with 1/4 cup of the sugar. Let sit for about 30 minutes to allow the strawberries to release some of their juices.
  2. In a separate bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
  3. In a large bowl, fold the softened vanilla ice cream into the whipped cream mixture. Be gentle to keep the mixture airy.
Assembly
  1. In a dish, layer half of the crumbled shortcake or pound cake at the bottom.
  2. Top with half of the strawberry mixture, followed by half of the ice cream mixture.
  3. Repeat the layers until ingredients are used up.
Freezing
  1. Cover the dish with plastic wrap or a lid and freeze for at least 4 hours or until the cake is firm.
Serving
  1. Before serving, top the cake with additional whipped cream and garnished strawberries if desired.
  2. Slice and enjoy the delightful layers!

Notes

Ensure to not rush the freezing time as the texture improves with proper chilling. Store leftovers tightly wrapped in plastic for up to a week.