Forget spending hours in the kitchen! This Strawberry Shortcake Ice Cream Cake is the perfect solution for a stunning dessert that tastes incredible but requires minimal effort. It's a delightful blend of sweet strawberries, buttery shortcake, and creamy vanilla ice cream – a guaranteed crowd-pleaser for any occasion. This recipe is perfect for those looking for easy recipes, quick dinner ideas, or simply a delicious and healthy dessert option. Prepare to impress your friends and family with this homemade cooking masterpiece!
Ingredients:
For the Shortcake:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- ¾ cup buttermilk
For the Strawberry Filling:
- 2 pints fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
For the Ice Cream Cake:
- 2 pints vanilla ice cream, slightly softened
- Whipped cream (for topping, optional)
- Fresh strawberries (for garnish, optional)
Instructions:
Making the Shortcake:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the buttermilk, mixing until just combined. Do not overmix.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, leaving space between each biscuit.
- Bake for 12-15 minutes, or until golden brown.
- Let the shortcakes cool completely on a wire rack.
Preparing the Strawberry Filling:
- In a medium bowl, gently combine the sliced strawberries, sugar, and lemon juice.
- Let the mixture sit for at least 15 minutes to allow the strawberries to release their juices and soften.
Assembling the Ice Cream Cake:
- Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides to help lift the cake later.
- Spread a layer of softened vanilla ice cream evenly in the bottom of the dish.
- Arrange a layer of the cooled shortcakes on top of the ice cream.
- Spread half of the strawberry filling over the shortcakes.
- Add another layer of ice cream, followed by the remaining shortcakes, and the rest of the strawberry filling.
- Top with the remaining ice cream, spreading it evenly to create a smooth surface.
- Cover the dish with plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow the cake to set completely.
Serving the Strawberry Shortcake Ice Cream Cake:
- Once frozen, lift the cake out of the dish using the parchment paper overhang.
- Remove the parchment paper.
- Slice and serve immediately. Garnish with whipped cream and fresh strawberries, if desired.
Tips and Variations:
- For a richer shortcake, use heavy cream instead of buttermilk.
- Add a teaspoon of vanilla extract to the shortcake dough for enhanced flavor.
- Use different types of berries, such as raspberries or blueberries, in the filling.
- For a boozy twist, add a splash of Grand Marnier or other fruit liqueur to the strawberry filling.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Nutritional Information (per serving, approximate):
Calories: Around 350-400 (This will vary depending on the specific ingredients used). This recipe offers a balance of carbohydrates, fats, and protein, contributing to a satisfying dessert without being overly heavy. It’s a delicious and relatively healthy treat, especially when enjoyed in moderation.
This Strawberry Shortcake Ice Cream Cake is a simple yet impressive dessert that's perfect for any occasion. Enjoy the delicious combination of flavors and textures! It's a surefire way to impress your guests and satisfy your sweet cravings. This easy recipe is perfect for beginner cooks and experienced bakers alike!