Strawberry Shortcake Ice Cream Cake

Celebrate warm weather with a show-stopping dessert that combines the best of summer: sweet strawberries, creamy ice cream, and tender shortcake.

This strawberry shortcake ice cream cake is a decadent twist on a classic, featuring layers of moist cake, strawberry-infused goodness, and whipped cream.

Ready Time

2 hrs 30 mins

Yields

4 servings

Ingredients

For the cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups whole milk
2 large eggs
2 teaspoons pure vanilla extract
For the strawberry shortcake mixture:
1 pint fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
For the whipped cream:
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
For the ice cream:
1 1/2 quarts strawberry ice cream
For assembly:
Confectioners’ sugar, for dusting
Fresh strawberries, for garnish

Instructions

Preheat your oven to 350°F (180°C).

Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter and mix until it resembles coarse crumbs.

In a separate bowl, whisk together the milk, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Now, prepare the strawberry shortcake mixture by combining the sliced strawberries, granulated sugar, cornstarch, and lemon juice in a bowl.

Let it sit for at least 15 minutes, until the strawberries start to release their juice and the mixture becomes syrupy.

Next, prepare the whipped cream by beating the heavy cream, granulated sugar, and vanilla extract in a bowl until stiff peaks form.

To assemble the cake, place one of the cooled cake layers on a serving plate or cake stand.

Top with a scoop of strawberry ice cream, spreading it evenly over the cake layer.

Spoon some of the strawberry shortcake mixture over the ice cream, leaving a 1-inch border around the edges.

Repeat the layers, ending with a cake layer on top.

Dust the top of the cake with confectioners’ sugar and garnish with fresh strawberries.

Refrigerate the cake for at least 30 minutes before slicing and serving.

Notes

Make sure to adjust your oven rack to the middle position to ensure even baking.

Also, don’t overmix the cake batter, as this can lead to a dense cake.

For the strawberry shortcake mixture, be patient and let it sit for at least 15 minutes to allow the strawberries to release their juice and the mixture to become syrupy.

This will make a huge difference in the flavor and texture of the final cake.

When preparing the whipped cream, make sure your bowl and beaters are cold, as this will help the cream to whip up faster and to a stiffer peak.

To ensure the cake stays stable, make sure to level the cake layers before assembling the cake.

Also, if you’re not serving the cake immediately, refrigerate it for at least 30 minutes to allow the flavors to meld together.

You can customize the cake by using different flavors of ice cream, such as vanilla or cookies and cream, to change up the taste.