EASY ICE CREAM STRAWBERRY SHORTCAKE
This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.
Provided by By Cindy Rahe
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
- Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
- In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
- Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
- Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Make and share this Strawberry Shortcake Ice Cream Cake recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the cake:.
- Preheat the oven to the temperature required according to the directions on the cake mix box. Grease and line the bottom of two 9-inch cake tins with baking paper.
- Tip the cake mix into a large bowl and add the eggs, vegetable oil and water following the directions on the box for the quantities needed and mixing directions.
- Divide the batter between the cake pans and bake for the time given on the cake mix box.
- Tip the cake layers out onto wire racks, peel the baking paper off and set aside to cool completely.
- For the filling:.
- Let the strawberry ice cream soften for a few minutes before scooping it out into a large bowl. Use a wooden spoon to beat the ice cream until you get a buttercream-like texture. Add the diced strawberries and fold together.
- Assemble:.
- Line a tall 9-inch springform cake pan with plastic wrap, allowing a few inches to overhang on the outside of the cake pan. Place the first cooled cake layer in the pan. Spread the softened strawberry ice cream in an even layer over the whole thing. Place the second cake layer on top. Cover with the overhanging plastic wrap and freeze for 3-4 hours until firm.
- Decorate:.
- Pulse the freeze-dried strawberries and vanilla wafers together in a food processor until broken down into a breadcrumb-like texture.
- Remove the cake from the freezer and from the springform pan. Peel away the plastic wrap carefully.
- Use a metal offset spatula to spread the vanilla frosting in a thin, even layer over the top and sides of the cake.
- Quickly press your strawberry-vanilla wafer powder over the top and sides of the cake.
- Pipe 6-8 peaks of vanilla frosting onto the top of the cake using a piping bag fitted with a wide star tip. Top each of these with a halved strawberry.
- Serve immediately.
- Tip:.
- Line your pan with plastic wrap to help unmold it later.
Nutrition Facts : Calories 373.4, Fat 11.9, SaturatedFat 3.9, Cholesterol 14.4, Sodium 418.6, Carbohydrate 63.5, Fiber 1.4, Sugar 30.4, Protein 4.5
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
- To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
- For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
- For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
- To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.
STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE
What's better than strawberry shortcake? This chilly strawberry shortcake ice cream cake! It's easily assembled with ice cream sandwiches, vanilla ice cream and lots of fresh strawberries. Just prep, freeze and serve!
Provided by Food Network
Categories dessert
Time 4h40m
Yield 15 to 20 servings
Number Of Ingredients 9
Steps:
- Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
- Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
- Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
- Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
- Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
- Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
- Serve the cake immediately or transfer to the freezer to store.
STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: strawberry ice cream, sugar cookies, graham cracker, freeze-dried strawberry, white chocolate chip, coconut oil
Provided by Katie Aubin
Categories Desserts
Yield 3 servings
Number Of Ingredients 6
Steps:
- Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
- Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
- Freeze for 30 minutes.
- In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
- In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
- Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
- Freeze for 30 minutes more before serving.
- Enjoy!
Nutrition Facts : Calories 941 calories, Carbohydrate 105 grams, Fat 55 grams, Fiber 2 grams, Protein 13 grams, Sugar 82 grams
PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE
Make and share this Paula Deen's Strawberry Cream Shortcake recipe from Food.com.
Provided by HeidiSue
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
- In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
- Fold in Cool Whip.
- Pour half of this over the cake and lay half of the strawberries on top.
- Repeat to make second layer.
- Refrigerate until well chilled.
STRAWBERRY SHORTCAKE DRINK
This is a favorite girl's-night drink for me. We love to mix these up any time of the year but even better on a hot summer day.
Provided by sanzoe
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.
- Cover and blend until smooth.
- Pour into a glass and garnish with whipped cream and a fresh strawberry.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 55.4 g, Cholesterol 68.4 mg, Fat 17.5 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 10.7 g, Sodium 112.5 mg, Sugar 47.5 g
STRAWBERRY SHORTCAKE ICE CREAM BARS
There's no need to run after the ice cream truck when you can make this classic treat at home with just four ingredients. These brightly hued pops pack a double dose of berry flavor from their creamy centers and buttery crumb coatings.
Yield 6 pops
Number Of Ingredients 6
Steps:
- Divide ice cream among ice-pop molds, insert sticks, and freeze until firm, at least 4 hours.
- Meanwhile, pulse cookies in a food processor until fine crumbs form. Transfer half of crumbs to a plate. Add strawberries to remaining crumbs in food processor and drizzle with butter. Pulse a few times to create strawberry crumbs. Stir strawberry crumbs into plain crumbs on plate.
- Line a large plate or rimmed baking sheet with parchment paper. Dip molds briefly into hot water. Working one at a time, remove ice pop from mold and thaw 1 minute. Dip in crumbs, turning to coat and pressing to adhere. Transfer pops to prepared plate and freeze again at least 15 minutes before serving.
- Do Ahead
- Ice pops can be made 7 days ahead; freeze in an airtight container.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h50m
Yield 10
Number Of Ingredients 5
Steps:
- Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.
- Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.
- Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
- Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 29.6 g, Cholesterol 112.9 mg, Fat 16.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 18.3 g
STRAWBERRY SHORTCAKE ICE CREAM
Strawberries, pound cake and marshmallow creme combine in this scrumptious sweet. Serve it as a snack or make it your next meal's happy ending.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine the ice cream, strawberries and marshmallow creme until blended. Very gently fold in cake cubes. Serve immediately.
Nutrition Facts : Calories 169 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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