Description
Summer dreams come alive with this Strawberry Shortcake Ice Cream Cake, blending classic dessert flavors into a cool, creamy masterpiece. Layers of vanilla cake, strawberry ice cream, and crumbled shortbread create a delightful treat you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 2 litres (0.5 gallons) Chapman’s Strawberry Shortcake Ice Cream
- 4 cups (520 grams) frozen strawberries
- 3 cups crushed vanilla cookies
Sweeteners and Binding Ingredients:
- 1 cup (200 grams) granulated sugar
- 2 tablespoons cornstarch
Liquid and Fat Ingredients:
- ½ cup (118 milliliters) heavy cream
- ½ cup (118 milliliters) water
- ½ cup (113 grams) melted butter
Instructions
- In a medium saucepan, combine fresh strawberries, granulated sugar, and water, creating a vibrant fruity base.
- Apply medium-high heat to the mixture, gently simmering until strawberries soften and release their natural juices.
- Transform the strawberry mixture using an immersion blender for a smooth consistency or manually mash for a more rustic texture.
- Whisk heavy cream with cornstarch until smooth, then integrate this thickening agent into the strawberry sauce, stirring continuously.
- Allow the strawberry sauce to cool completely to room temperature, which helps develop a more intense flavor profile.
- Remove vanilla ice cream from the freezer, letting it soften for 30-45 minutes at room temperature for easy spreading.
- Crush graham crackers into fine crumbs and blend thoroughly with melted unsalted butter to create a cohesive cookie base.
- Prepare a 9-inch (23-centimeter) or 10-inch (25-centimeter) springform pan by lining the bottom and sides with parchment paper for effortless cake removal.
- Press half of the buttery graham cracker mixture firmly and evenly across the pan’s bottom, creating a solid foundation.
- Carefully spread a uniform layer of softened vanilla ice cream over the cookie base, ensuring complete coverage.
- Drizzle a generous portion of the prepared strawberry sauce across the ice cream layer, creating an attractive marbled effect.
- Repeat the layering process: remaining graham cracker mixture, another layer of ice cream, and final strawberry sauce decoration.
- Transfer the assembled cake to the freezer, allowing it to set completely for 6-8 hours or ideally overnight.
- Before serving, garnish with freshly whipped cream and sliced ripe strawberries for an elegant presentation.
Notes
- Craft this delightful dessert when you want to impress guests with a show-stopping summer treat.
- Frozen strawberry sauce adds vibrant color and fresh berry intensity throughout the layered cake.
- Letting ice cream soften prevents cracking and ensures smooth, even spreading across cookie layers.
- Make sauce ahead of time and refrigerate for up to three days to streamline your cake preparation.
- Springform pan allows for effortless cake removal without disrupting the beautiful layered design.
- Cookie crumb base provides a satisfying crunch that contrasts beautifully with creamy ice cream texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 368
- Sugar: 22g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg