Strawberry Shortcake Ice Cream Cake Recipe

This Strawberry Shortcake Ice Cream Cake is a delightful twist on a classic dessert. Layers of vanilla ice cream, fresh strawberries, and homemade shortcake combine to create a mouthwatering treat.

Ingredients:

For the Shortcake:

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup granulated sugar
• 1 tablespoon unsalted butter, softened
• ¾ cup buttermilk
• 1 large egg, lightly beaten

For the Filling:

• 2 pints vanilla ice cream, softened
• 2 cups fresh strawberries, hulled and quartered
• ¼ cup granulated sugar
• 2 tablespoons lemon juice

Instructions:

Make the Shortcake:

1. Preheat oven to 425°F (220°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in sugar, buttermilk, and egg until just combined.
5. Pour batter into prepared pan and bake for 15-18 minutes, or until golden brown.
6. Let cool completely before cutting into squares.

Prepare the Filling:

1. In a medium bowl, combine strawberries, sugar, and lemon juice. Macerate for 15-20 minutes.
2. In a large bowl, beat softened ice cream until smooth.

Assemble the Cake:

1. Place a layer of shortcake squares in the bottom of a 9×13 inch baking dish.
2. Spread a layer of macerated strawberries over the shortcake.
3. Top with a layer of ice cream.
4. Repeat layers until all ingredients are used, ending with a layer of ice cream.
5. Freeze for at least 2 hours, or overnight.
6. To serve, cut into squares and top with additional fresh strawberries and whipped cream, if desired.

Tips:

• For a richer flavor, use homemade vanilla bean ice cream.
• To make the cake even more decadent, add a layer of chocolate sauce or caramel sauce between the layers.
• For a quicker dessert, use store-bought shortcake.

Enjoy this refreshing and delicious treat with your loved ones!