|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 2g||9%|
|Total Sugars 35g|
|Vitamin C 14mg||72%|
|*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.
"The strawberry ice cream cake was excellent. Layering the ice cream was nearly effortless, and the freeze-dried strawberries and crumbs made a beautiful topping. The freezing time for my cake totaled about 6 hours. The ice cream cake is the perfect dessert for summer guests or a party." —Diana Rattray
For the Crust and Filling:
30 crisp butter cookies
2 ounces (4 tablespoons) melted unsalted butter
3 cups softened vanilla ice cream
5 cups softened strawberry ice cream
1 cup freeze-dried strawberries
1 (8-ounce) carton frozen whipped topping, thawed
For the Strawberry Crunch Crumble:
15 crisp butter cookies
3/4 cup freeze-dried strawberries
Steps to Make It
Gather the ingredients.
Line a 9x9 inch baking pan with non-stick foil, letting about 3 inches drape over opposite sides of the pan. 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 to set, about 15 minutes.
Spread the softened vanilla ice cream onto the crust. Freeze, covered, until firm. This will take about 1 hour.
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 about 1 hour.
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, 4 to 6 hours or up to overnight.
Remove the cake from the freezer 10 minutes before serving. Lift from the pan using the the non-stick foil handles. Slide off the foil and cut into squares to serve. For easy slicing, run a sharp knife under warm water before each cut.
- If your ice cream is very soft, freezing time may be longer.
- You'll need about 1 ounce of freeze-dried strawberries for this recipe.
- The best way to soften ice cream is in the refrigerator. Remove a carton of ice cream to the refrigerator about 30 to 40 minutes before you plan to use it in the recipe. Alternatively, soften the ice cream at room temperature for about 10 to 12 minutes.
- Make the ice cream cake with homemade strawberry ice cream and vanilla ice cream.
- Make the crust with 2 1/4 to 2 1/2 cups of graham cracker crumbs and coarsely crumble about 7 to 8 graham cracker squares (or 3 1/2 to 4 rectangles) for the topping.
- If you can't find plain butter cookies, use about 18 to 24 golden sandwich cookies for the crust and about 10 to 12 for the topping.
How to Store
Leftover strawberry shortcake ice cream cake may be cut into individual portions, wrapped in plastic wrap, and placed in resealable freezer bags or an airtight container. Label the container with the name and date. For best quality eat within 1 to 2 months.
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.