Description
This Strawberry Shortcake Ice Cream Cake is a delightful frozen dessert featuring a golden Oreo and freeze-dried strawberry crumble, a tender vanilla cake base, layers of vanilla bean and strawberry ice cream, topped with fluffy whipped cream and fresh strawberries. Perfect for warm days or festive occasions, it combines classic strawberry shortcake flavors in an irresistible frozen format.
Ingredients
Scale
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
- 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 vanilla bean ice cream
- Half of a 1.5 quart strawberry ice cream
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Strawberries, for topping
Instructions
- Prepare freezer and pan: Clear out space in your freezer to chill the cake later. Line a 9” springform pan with parchment paper and butter the sides. Preheat the oven to 350°F/180°C.
- Make crumble: Pulverize the Golden Oreos and freeze dried strawberries in a food processor until finely ground. Stream in melted butter and mix until crumbs form. Set aside.
- Mix dry ingredients: Whisk together the all purpose flour, baking powder, and fine sea salt in a separate bowl. Set aside.
- Prepare cake batter: In a large bowl, whisk together granulated sugar and canola oil. Then whisk in the egg, egg yolk, and vanilla extract. Gradually whisk in half of the dry ingredients, then the buttermilk, then the remaining dry ingredients until fully combined.
- Bake cake: Pour batter into the prepared springform pan and bake until a toothpick inserted comes out with a few moist crumbs, about 20 minutes. Let cool on a wire rack for 10 minutes, then release the cake from the pan and remove it completely. Let it cool fully on the rack.
- Prepare springform pan for assembly: Wash the pan, then wrap 2-3 sheets of plastic wrap around the sides to prevent sticking, securing the bottom in place without wrapping it. This helps with easy removal later.
- Return cake to pan: When the cake is completely cool, remove the parchment paper and place the cake back into the prepared springform pan.
- Assemble vanilla ice cream layer: Soften vanilla bean ice cream at room temperature for 25 minutes. Spread evenly over the cake layer. Sprinkle half of the shortcake crumble on top, pressing gently into the ice cream. Freeze for 3 hours until firm to the touch.
- Assemble strawberry ice cream layer: Soften strawberry ice cream at room temperature for 25 minutes. Spread evenly over the frozen vanilla layer. Spread remaining shortcake crumble on top, pressing gently. Freeze the full cake for 6 hours minimum until fully firm.
- Make whipped cream topping: Just before serving, whisk heavy cream, powdered sugar, and vanilla extract until medium peaks form. Remove cake from freezer, remove sides of pan and plastic wrap. Spoon whipped cream on top and freeze for 30 minutes until firm.
- Serve: Garnish with fresh or roasted strawberries. Serve immediately for best texture and flavor.
Notes
- Measure your dry ingredients using the spoon-level method or a kitchen scale for best baking results to avoid dense cake.
- Store leftover cake tightly wrapped with plastic wrap and aluminum foil or in an airtight container in the freezer to prevent freezer burn. Consume within one week for freshness.
- You can assemble the cake 1-2 days ahead and store it in an airtight container like a cake carrier to maintain flavor and texture.
- Freezing times may vary depending on your freezer. Plan ahead to allow each ice cream layer to firm properly before adding the next layer.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
