Print

Irresistible Strawberry Shortcake Ice Cream Cake

strawberry shortcake ice cream cake - featured image
Print Recipe

A nostalgic and refreshing layered dessert combining soft vanilla cake, fresh strawberries, and creamy homemade vanilla ice cream, perfect for summer gatherings and celebrations.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
  • 4 large egg yolks
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar (optional)
  • 1 tbsp fresh lemon juice
  • Whipped cream for topping (store-bought or homemade)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Whisk together flour, baking powder, and salt in a bowl.
  2. In another bowl, cream softened butter and sugar until light and fluffy (about 3 minutes).
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
  5. Pour batter into greased 8-inch pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
  6. In a saucepan, combine heavy cream, milk, and vanilla bean seeds or extract. Heat over medium until just simmering; do not boil.
  7. Whisk egg yolks and sugar until pale in a separate bowl. Slowly pour hot cream mixture into yolks, whisking constantly to temper eggs.
  8. Return mixture to saucepan and cook over low heat, stirring constantly until thick enough to coat the back of a spoon (about 170°F / 77°C).
  9. Strain custard through a fine mesh sieve into a bowl. Chill in fridge for at least 4 hours or overnight.
  10. Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions (20-25 minutes). If no ice cream maker, freeze in a shallow container and stir every 30 minutes until creamy and firm.
  11. Transfer churned ice cream to a container and freeze until slightly firm but scoopable.
  12. Toss sliced strawberries with sugar and lemon juice in a bowl. Let sit for 15-20 minutes to macerate.
  13. Cut cooled cake horizontally into two layers. Place one layer at the bottom of the springform pan.
  14. Spread half the macerated strawberries evenly over the cake layer.
  15. Spoon half the ice cream on top and smooth with a spatula.
  16. Add second cake layer, then repeat layering with remaining strawberries and ice cream.
  17. Freeze assembled cake for at least 4 hours or overnight to set.
  18. Before serving, remove cake from springform pan and top with whipped cream and extra fresh strawberries.
  19. Garnish with mint leaves if desired. Slice with a warm knife for clean cuts.

Notes

If cake layers seem dry, brush lightly with simple syrup or cold milk before adding strawberries to keep moist. Use a warm knife to slice the frozen cake cleanly. Patience with freezing is key to avoid icy texture. Strain custard to ensure smooth ice cream. Macerate strawberries to enhance flavor. Can substitute almond flour and gluten-free baking powder for gluten-free version. Dairy-free adaptations possible with coconut milk and plant-based butter.

Nutrition

Keywords: strawberry shortcake, ice cream cake, summer dessert, homemade ice cream, layered cake, easy dessert, party dessert

Find it online: https://lirafood.com/irresistible-strawberry-shortcake-ice-cream-cake-recipe-easy-homemade-dessert/