Description
A delightful fusion of creamy ice cream, fresh strawberries, and a soft cake base, perfect for any occasion.
Ingredients
Scale
- 1 sponge cake or biscuit base (gluten-free if preferred)
- 1 quart of strawberry or vanilla ice cream
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream
- 1 cup crushed cookies or strawberry crunch topping
- Optional: 1/2 cup chocolate chips or mixed berries
Instructions
- Bake or purchase a sponge cake and allow it to cool completely.
- Soften the ice cream for easy spreading.
- Place the cake base in a springform pan and spread a layer of ice cream over it.
- Freeze for 30–45 minutes to set.
- Arrange sliced strawberries over the ice cream, adding a sprinkle of sugar if desired.
- Repeat with additional layers of cake, ice cream, and strawberries if desired.
- Freeze the assembled cake for at least 2–3 hours or overnight.
- Top with whipped cream and strawberry crunch topping or other decorations of choice.
- Slice with a warm knife for clean portions and serve immediately.
Notes
For a dairy-free version, use plant-based ice cream and whipped cream. Add extra berries or chocolate chips for customization.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: strawberry shortcake, ice cream cake, dessert, frozen cake