|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 99g||36%|
|Dietary Fiber 3g||11%|
|Total Sugars 46g|
|Vitamin C 19mg||97%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This strawberry shortcake ice cream cake tastes just like a sliceable and shareable version of the classic Good Humor ice cream bar. You will love the delicious bits of strawberry crunch crumbles on top.
Extra strawberry flavor is infused into every piece by using freeze-dried strawberries two different ways. First, the freeze-dried strawberries are folded into the strawberry ice cream layer of the cake. They are also crushed along with butter cookies to create the strawberry crunch crumble that is sprinkled on top.
Strawberry shortcake ice cream cake is perfect for entertaining during the warm summer months because the entire dessert can be prepared in advance and stored in the freezer until ready to slice and serve. It's the perfect combination of cool, rich, creamy, and crunchy.
For the Crust and Filling:
30 crisp butter cookies
2 ounces (4 tablespoons) unsalted butter
3 cups softened vanilla ice cream
5 cups softened strawberry ice cream
1 cup freeze-dried strawberries
8 ounces thawed frozen whipped topping
For the Strawberry Crunch Crumble:
15 crisp butter cookies
3/4 cup freeze-dried strawberries
Gather the ingredients. Line a 9x9 inch baking pan with non-stick foil. Set aside.
In a food processor, process 30 of the butter cookies until finely ground.
In a medium bowl, combine the cookie crumbs and melted butter.
Press into the bottom of the prepared pan. Place in the freezer for 15 minutes to set.
Spread the softened vanilla ice cream onto the crust. Freeze, covered, until firm. This will take at least 2 hours.
In a large bowl, combine the softened strawberry ice cream with the freeze-dried strawberries.
Spread the strawberry layer over the frozen vanilla layer. Freeze, covered, until set. This will take an additional 2 hours.
Cover the top with the thawed whipped topping.
To prepare the strawberry crunch crumble, place the remaining 15 butter cookies and 3/4 cup freeze-dried strawberries in a large zip-top bag. Coarsely crush with a rolling pin.
Sprinkle the strawberry crunch crumble over the whipped topping. Cover and freeze until the entire cake is firm, at least 8 hours or overnight.
Remove the cake from the freezer 10 minutes before slicing and serving. Lift from the pan using the the non-stick foil. Slide off the foil and cut into squares to serve. For easy serving, run a sharp knife under warm water before each cut.
What Are Freeze-Dried Strawberries?
Freeze-drying involves first freezing the strawberries and then placing them in a vacuum under very low pressure. The water content of the strawberries is reduced but the fruit’s structure is maintained. Freeze-dried strawberries are rich in Vitamin C and dietary fiber. This drying process also concentrates the fruit’s sugar dramatically, resulting in a sweet strawberry treat that is packed with delicious berry flavor.