The Scoop on Strawberry Shortcake Ice Cream Cake
Alright, so picture this: It’s a sticky July afternoon, the kind where even the cat refuses to move, and I’m in the kitchen trying not to melt along with my ice cream. That’s when I decided—half out of desperation, half out of nostalgia—to mash up two of my favorite summer desserts: strawberry shortcake and ice cream cake. The first time, everything slid sideways (literally), but oh man, the flavor was totally worth the mess. I’ve tinkered a bit since then, and now it’s sort of my signature birthday thing, even though my niece insists on adding rainbow sprinkles (every. single. time.)
Why You’ll Love This (Or At Least, Why I Do)
I make this when, frankly, I just can’t be bothered with a fussy layer cake but still want to impress. My family goes absolutely wild for it because it’s part cake, part ice cream, and all sorts of messy-good. And—confession time—I used to think homemade strawberry sauce was way overkill, but honestly, the jarred stuff just doesn’t cut it for this (though I won’t judge, promise). This cake is also great for those of us who can’t choose between baking and freezing. Oh, and it’s a lifesaver for hot days when you don’t want to turn on the oven, although who am I kidding, I still do it in December sometimes.
What You’ll Need (And What You Can Sub In)
- 1 box (about 14 oz) pound cake (I grab Sara Lee when I’m in a rush; homemade is great but not mandatory)
- 1 quart strawberry ice cream (or honestly, any fruity ice cream you love—raspberry’s fab too)
- 1 quart vanilla ice cream (French vanilla, classic, or… whatever’s on sale)
- 2 cups fresh strawberries (frozen work in a pinch, but they can get a bit mushier—just a heads up)
- 3 tbsp sugar (sometimes I swap in honey, but my grandmother always insisted on C&H sugar, for what it’s worth)
- 1 cup heavy cream (you can use Cool Whip if you’re feeling lazy—no judgment, I’ve been there)
- 1/2 cup crushed shortbread cookies (graham crackers are okay too if you don’t have shortbread)
- Pinch of salt (don’t skip this, it really perks things up)
Let’s Get to the Fun Part: Directions
- Prep Your Pan: Line a loaf pan (9×5 works, but any old thing will do) with plastic wrap. Leave lots of overhang—it’s a lifesaver later.
- Slice the Pound Cake: Cut the cake into 1/2-inch slices. I usually eat the ends right away; chef’s treat, right?
- Strawberry Sauce: Chop your strawberries, toss with sugar and a pinch of salt, and let them hang out for 10-15 minutes—they’ll get all juicy. I sometimes mash half with a fork for more sauce.
- Soften the Ice Cream: Let both tubs sit out till spreadable (but not soupy—learned that the hard way). About 10 minutes usually does it.
- Layer Up: Put a layer of pound cake in the bottom of your pan. Then vanilla ice cream, a swirl of strawberry sauce, a layer of strawberry ice cream, and more cake. Keep going until you run out—just end with cake on top. Press down gently (this is where I smush it too much sometimes, but it’s fine).
- Freeze: Cover with plastic and stick it in the freezer for at least 5 hours, but overnight is even better. I know—it’s hard to wait.
- Whip Up the Cream: Just before serving, whip your heavy cream to soft peaks. Actually, I find it works better if you pop your bowl in the freezer first.
- Unmold and Decorate: Flip the cake out onto a plate using the plastic wrap sling. Smother with whipped cream and sprinkle those crushed cookies on top. Decorate with extra strawberries if you feel fancy.
Notes from My Many Attempts (Some Messier Than Others)
- Once I tried using angel food cake instead of pound cake and, well, it turned into a soggy science experiment. Wouldn’t recommend.
- If your ice cream gets too hard, a warm towel around the pan helps. Or just wait. (Easier said than done!)
- No need to panic if the strawberry sauce looks runny—it’ll firm up in the freezer.
Variations I’ve Actually Tried (and Survived)
- Blueberry ice cream + lemon zest in the whipped cream = big hit.
- Chocolate ice cream instead of strawberry… not for me, but my nephew devoured it, so who knows?
- I once tried adding a layer of jam, but it froze rock solid. Maybe don’t do that, unless you like chipping your way through dessert!
Equipment (But Don’t Worry If You Don’t Have Everything)
- Loaf pan (if you only have a square pan, that’s cool—just squish things in!)
- Electric mixer for the cream (I’ve used a whisk in a pinch, and my arm still hasn’t forgiven me)
- Plastic wrap (parchment works too, albeit a bit fiddlier)
Storing This Cake (Though, Honestly…)
Technically, you can keep leftovers wrapped in the freezer for about a week. But in my house, it’s never made it past 24 hours—someone always sneaks a midnight slice. If you do manage to save some, let it sit out for a few mins before cutting; it’s easier on your knife (and your patience).
How I Like to Serve It (And the Family Rules)
I like big slices with extra sauce and a scoop of fresh berries. My cousin insists on rainbow sprinkles, and my dad adds a splash of limoncello on top (he calls it “grown-up shortcake”). Sometimes we eat it straight from the pan—no shame, just spoons and laughter. If you want more ideas for summer desserts, check out Sally’s Baking Addiction for more inspiration.
Pro Tips (AKA Lessons from My Past Mistakes)
- I once tried rushing the freezing time and everything just slumped over—now I give it the full overnight chill, no matter what.
- Don’t skip the plastic wrap or you’ll be prying it out with a spatula (ask me how I know…)
- Actually, I find a thin cake layer at the bottom helps keep the whole thing together when slicing, so don’t make it too thick.
FAQ—Real Questions I’ve Heard (or Googled)
- Can I use non-dairy ice cream? Yep! I’ve tried coconut milk-based ice cream—tastes a bit different but totally works.
- Does it have to be homemade whipped cream? Not at all; Cool Whip or any store brand is fine in a pinch (I won’t tell anyone if you don’t).
- Can I make this ahead? For sure—honestly, I think it tastes better the next day, but if you leave it too long it can get a little icy on the edges.
- What’s the best knife for slicing? A big, sharp bread knife works for me. Warm it under hot water if the cake’s super frozen.
- How do you stop the cake from sticking? Seriously, just line the pan well. Or use a silicone loaf pan if you have one (I don’t, but my neighbor swears by hers. Maybe I should borrow it next time…).
And if you love old-school ice cream cakes, you might enjoy this wild vintage recipe I stumbled across at Taste of Home—it’s a hoot to read, even if you don’t end up making it. Anyway, that’s my slightly rambling guide to strawberry shortcake ice cream cake. Let me know how yours turns out—or, if you come up with a better variation, I’m all ears (and always hungry).
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 pint vanilla ice cream, softened
- 1 pint strawberry ice cream, softened
- 2 cups all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- Whipped cream, for topping
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
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2In a bowl, combine flour, baking powder, salt, and cubed butter. Cut in the butter until the mixture resembles coarse crumbs.
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3Stir in milk and vanilla extract until just combined. Spread the batter evenly in the prepared pan. Bake for 18-20 minutes or until golden. Let cool completely.
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4In a saucepan, combine strawberries and sugar. Cook over medium heat for 5-7 minutes until the strawberries release their juices and the sauce thickens. Cool completely.
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5Slice the cooled shortcake in half horizontally. Place the bottom layer in a springform pan. Spread vanilla ice cream over the cake, then spoon half of the strawberry sauce over the ice cream. Add the top cake layer, then spread strawberry ice cream on top. Freeze for at least 3 hours or until firm.
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6Before serving, top with whipped cream and remaining strawberry sauce. Slice and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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