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Strawberry Shortcake Ice Cream Cake

A delightful dessert combining fresh strawberries, creamy ice cream, and fluffy cake, perfect for summer gatherings or birthdays.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups strawberries, hulled and sliced Use ripe strawberries for the best flavor.
  • 1 cup sugar
  • 1/2 cup heavy cream Whip until soft peaks form.
  • 1 cup vanilla ice cream Can substitute with chocolate for a variation.
  • 1 cup whipped cream
  • 1 package store-bought shortcake or sponge cake
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a bowl, mix the strawberries with sugar and let them sit for 15 minutes.
  2. In another bowl, whip the heavy cream until soft peaks form, then fold in the vanilla extract and whipped cream.
  3. Slice the shortcake or sponge cake into halves.
Layering
  1. Layer one slice of the cake in a serving dish.
  2. Add a layer of the strawberry mixture, followed by a layer of vanilla ice cream.
  3. Repeat the layers with the second cake layer, finishing with whipped cream on top.
Freezing and Serving
  1. Freeze the cake for at least 4 hours before serving.
  2. To serve, take it out of the freezer and let it sit for a few minutes to soften slightly.
  3. Slice into wedges and serve on dessert plates, adding extra sliced strawberries or a drizzle of chocolate sauce if desired.

Notes

If you have leftovers, store the cake in the freezer covered with plastic wrap or aluminum foil. It lasts about a week. Let it sit out to soften before serving again. Feel free to mix in other fruits like blueberries or raspberries for different flavors.