Strawberry Shortcake Ice Cream Cake
Strawberry shortcake ice cream cake is the ultimate warm-weather dessert. It's layered with a strawberry shortcake crumble, vanilla ice cream, strawberry ice cream, and vanilla cake that's soft straight from the freezer!
Equipment
- 9" springform pan
Ingredients
Strawberry Shortcake Crumble
- 24 Golden oreos
- 1 1/2 cups freeze dried strawberries
- 8 tablespoons unsalted butter melted
Vanilla Cake
- 1 1/4 cups all purpose flour *See notes below for measuring*
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk room temperature
- Half of a 1.5 quart of vanilla bean ice cream we used Tillamook Vanilla Bean
- Half of a 1.5 quart of strawberry ice cream we used Tillamook Oregon Strawberry
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Strawberries for topping
Instructions
- Note before you start- clear out space in your freezer for the cake to chill!
- Line a 9” springform pan with parchment paper and butter the sides. Preheat the oven to 350°F/180°C.
- Pulverize the oreos and freeze dried strawberries in the bowl of a food processor. Once finely ground, stream in the melted butter and mix until crumbs form. Set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugar and oil. Then, whisk in the egg, egg yolk, and vanilla. Whisk in half of the dry ingredients, when almost combined, whisk in the buttermilk. Then whisk in the rest of the dry ingredients.
- Pour the cake batter into the springform pan and bake until a toothpick inserted comes out with a few moist crumbs attached, about 15-20 minutes. Let cool on a wire rack. After 10 minutes, release the cake from the pan and remove it completely. Let it finish cooling on the rack.
- Wash the springform pan. Wrap 2-3 sheets of plastic wrap around the sides so the cake doesn’t stick to the pan. Clasp the bottom in place to secure the plastic wrap. See the video below for a visual aid! Note: Don’t wrap the bottom of the pan with plastic wrap or it will be hard to remove once assembled.
- When the cake is completely cool, remove the parchment paper and return the cake to the springform pan.
- Let the vanilla ice cream sit at room temperature for 20-25 minutes to soften, then spread it evenly on top of the cake layer. Sprinkle half of the shortcake crumbs evenly across the top, pressing them gently into the ice cream. Freeze for 2-3 hours or until it feels firm to the touch.
- Then, let the strawberry ice cream sit at room temperature for 20-25 minutes. Spread it evenly on top of the crumb layer. Then, spread the remaining shortcake crumbs on top, pressing them gently into the ice cream. Return the cake to the freezer for a minimum of 4-6 hours.
- Just before serving, whisk together the cream, powdered sugar, and vanilla extract until medium peaks form. When ready to serve, remove the cake from the freezer, remove the sides of the pan, and the plastic wrap. Spoon the whipped cream on top and freeze for 30 minutes until the whipped cream is firm. Garnish with fresh or roasted strawberries and serve immediately!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: When not serving, keep the cake in the freezer. Any leftover ice cream cake should be tightly wrapped in plastic wrap and aluminum foil or placed in an airtight container to prevent freezer burn. It's best to consume the cake within a week for freshness!
Make ahead: You can assemble the cake 1-2 days in advance. I highly recommend storing it in an airtight container like a cake carrier to keep it from taking on a stale flavor.
Freeze time: Note that every freezer is different, the time will vary on how long it takes for each layer to freeze before adding the next. For this reason, I recommend planning ahead and starting the cake a day in advance!
