Strawberry Shortcake Ice Cream Cake
Fri, Aug 2, 2013
Desserts, Fun Family Activities, Holidays, Ice Cream & Frozen Treats, National Ice Cream Day, Search by Course
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We loved our strawberry shortcake ice cream so much that we couldn’t resist turning some of it into an ice cream cake. Homemade French vanilla ice cream churned with chunks of pound cake and marbled with strawberry puree, sandwiched between more pound cake (or the other shortcake of choice) and topped off with more strawberries and either homemade whipped cream or whipped cream frosting. Strawberry shortcake doesn’t get any more deluxe than this!
I made mini cakes {5 1/2-inch round} that ended up being perfect because we could enjoy one at home and share the other with our graduating neighbor.
Strawberry Shortcake Ice Cream Cake
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8+
Strawberry shortcake doesn’t get any more deluxe than this: homemade strawberry shortcake ice cream sandwiched between pound cake and topped with whipped cream frosting and more strawberries.
Ingredients
- Pound Cake
- 2 1/4 cups flour
- 2 cups sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 cup shortening or butter
- 1 cup sour cream
- 3 eggs
- Strawberry Shortcake Ice Cream
- 3 eggs
- 2 cups milk (or half and half)
- 1 cup sugar
- 2 cups heavy cream
- 2 tsp vanilla extract
- 3/4 cup strawberry puree (blended, unsweetened strawberries)
- 1 cup finely crumbled or chopped pound cake
- Ice Cream Cake
- Strawberry Shortcake Ice Cream
- Pound cake or other cake of choice
- Fresh strawberries, sliced
- Whipped cream or whipped cream frosting
Instructions
Pound Cake
- Cream the sugar and the shortening.
- Add the sour cream, eggs, vanilla and dry ingredients.
- Pour the smooth batter into a greased and floured Bundt pan, or lined cupcake tins, or cake pans, depending on how you plan to use the cake.
- Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean. (Cupcakes and smaller cakes will bake for much less time.)
- Let the cake cool in the pan for fifteen minutes prior to removing it.
- To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan.
- Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan.
- Let it cool completely.
- Chop or crumble the pound cake that will be used in the ice cream into small pieces.
Strawberry Shortcake Ice Cream
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
- Let the mixture cool.
- Add the heavy cream and the vanilla.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms.
- As the cream becomes the consistency of soft-serve, add the strawberry puree and the pound cake chunks. *I added these both at the very end and stirred minimally afterward (You can even stir these in by hand) to maintain the marbled, strawberry swirl look. If you prefer, you can stir the strawberry in at the start and you will get a pink ice cream.
- It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
Ice Cream Cake
- Let the ice cream come to room temperature so that it is easily spreadable.
- Spoon and spread the ice cream on the bottom layer of the cake (or cupcake) and then place the top layer of cake on top.
- Press gently together to release any air bubbles and then take a table knife or spatula and scrape any excess ice cream drips off the edges.
- Place the ice cream cake a waxed paper-lined sealed container in the freezer and let it harden completely.
- When you are ready to serve it, remove it from the freezer and top it with homemade whipped cream or whipped cream frosting and strawberries.
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Tags: homemade ice cream, homemade ice cream cake, ice cream cake, pound cake, strawberries, strawberry shortcake
I made this recipe today. I recently purchased an ice cream maker because we ordered an ice cream cake from a well known ice cream chain, and it left a lot to be desired. I was looking for a strawberry shortcake ice cream cake recipe and found yours. Your pictures were so awesome that I decided I had to make this one. It is quite a few steps to make each part of it from scratch, but I pretty much make everything from scratch anyway. This was soooo worth the time and labor. It is divine and perfect in every way. It didn’t last long. The recipe is a keeper!