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Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 cups cubed vanilla pound cake or shortbread cookies
  • 1.5 quarts strawberry ice cream
  • 1/2 cup strawberry jam or preserves
  • 1 1/2 cups sliced fresh strawberries, divided
  • 1 1/2 cups heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Line a 9-inch springform pan with parchment. Crumble cake into coarse pieces; press half into the bottom and freeze 10 minutes.
  2. Soften ice cream 10 minutes, spread over crumb base, freeze 30 minutes.
  3. Spread jam over ice cream, top with half the strawberries, freeze 30 minutes.
  4. Whip cream, sugar, and vanilla to soft peaks. Spread half over strawberry layer, top with remaining crumbs and strawberries, dollop and swirl remaining cream.
  5. Cover and freeze at least 6 hours. Run knife around pan, remove ring, slice with warm knife.

Notes

Freeze the assembled cake for at least 6 hours or overnight before serving. The cake slices neatest when fully frozen; let stand 3 to 5 minutes for a softer texture if desired.