Indulge in the perfect summer dessert with this delightful Strawberry Shortcake Ice Cream Cake. Layered with velvety ice cream, fresh strawberries, and fluffy whipped cream, this cake is a refreshing twist on the classic strawberry shortcake. Ideal for gatherings, picnics, or simply a treat for yourself, it’s a showstopper that’s as delicious as it is beautiful.
Ingredients:
For the Cake Base:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the Ice Cream Layer:
- 3 cups vanilla ice cream, softened
- 1 cup whipped cream (store-bought or homemade)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries for garnish
Instructions:
1. Prepare the Cake Base:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Strawberry Layer:
- In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for about 15-20 minutes to macerate.
3. Assemble the Ice Cream Layer:
- Once the cake is completely cooled, slice it in half horizontally to create two layers.
- Place one layer back in the cake pan. Spread softened vanilla ice cream evenly over the cake layer.
- Add a layer of the macerated strawberries on top of the ice cream.
- Place the second cake layer on top and freeze for at least 2-3 hours, or until the ice cream is firm.
4. Prepare the Whipped Cream Topping:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Final Assembly:
- Carefully remove the cake from the pan. Spread whipped cream over the top and sides of the cake.
- Garnish with fresh strawberries on top and around the sides.
- Slice and serve immediately, or keep it in the freezer until ready to serve.