Hello, my fellow gastronomes! Today, I’m beyond thrilled to present a delicious recipe for Strawberry Shortcake Ice Cream Cake that will surely make your taste buds dance with glee. This delectable dessert is the best for any occasion since it is the ideal balance of sweet, fruity, and creamy delight. So get your aprons and join me as we set off on this wonderful adventure!
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INGREDIENTS
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 can sweetened condensed milk
- 1 pound store-bought pound cake, sliced
- Fresh mint leaves for garnish
INSTRUCTIONS
1. Prepare the Strawberries:
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Freshly cut strawberries, sugar, and vanilla extract should all be combined in a bowl.
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To release the juices from the strawberries, lightly crush them with a fork.
-
Strawberries should be set aside and allowed to macerate for 15 to 20 minutes.
2. Make the Ice Cream Mixture:
-
Whip the heavy cream in a mixing bowl until firm peaks form.
-
The sweetened condensed milk should be added gradually and thoroughly blended.
-
The macerated strawberries should be carefully incorporated, creating a lovely swirl appearance.
3. Assemble the Cake:
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Slices of pound cake should make an even layer at the bottom of the springform pan.
-
Over the layer of pound cake, pour half of the strawberry ice cream mixture.
-
Over the ice cream layer, stack more pieces of pound cake.
-
Spread out the leftover strawberry ice cream mixture evenly over the second layer of cake.
4. Freeze and Set:
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When the cake is totally frozen, wrap it in plastic wrap and place it in the freezer for at least 4-6 hours.
5. Serve and Enjoy:
-
When it’s time to serve, take the cake out of the freezer and let it come to room temperature.
-
Release the springform pan’s sides slowly.
-
For a pop of color and flavor, garnish your Strawberry Shortcake Ice Cream Cake with fresh mint leaves.
Strawberry Shortcake Ice Cream Cake
Try our Strawberry Shortcake Ice Cream Cake recipe for the ultimate in sweetness." Layers of succulent strawberries, smooth ice cream, and moist pound cake await you. It's more than simply a dessert; it's a delicious symphony that will take you to dessert heaven. Accept the goodness right now!
Equipment
- 9-inch springform pan
- Plastic Wrap
- Mixing Bowls
- Electric mixer
- Rubber spatula
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 can sweetened condensed milk
- 1 pound store-bought pound cake, sliced
- Fresh mint leaves for garnish
Instructions
1. Prepare the Strawberries:
- Freshly cut strawberries, sugar, and vanilla extract should all be combined in a bowl.
- To release the juices from the strawberries, lightly crush them with a fork.
- Strawberries should be set aside and allowed to macerate for 15 to 20 minutes.
2. Make the Ice Cream Mixture:
- Whip the heavy cream in a mixing bowl until firm peaks form.
- The sweetened condensed milk should be added gradually and thoroughly blended.
- The macerated strawberries should be carefully incorporated, creating a lovely swirl appearance.
3. Assemble the Cake:
- Slices of pound cake should make an even layer at the bottom of the springform pan.
- Over the layer of pound cake, pour half of the strawberry ice cream mixture.
- Over the ice cream layer, stack more pieces of pound cake.
- Spread out the leftover strawberry ice cream mixture evenly over the second layer of cake.
4. Freeze and Set:
- When the cake is totally frozen, wrap it in plastic wrap and place it in the freezer for at least 4-6 hours.
5. Serve and Enjoy:
- When it's time to serve, take the cake out of the freezer and let it come to room temperature.
- Release the springform pan's sides slowly.
- For a pop of color and flavor, garnish your Strawberry Shortcake Ice Cream Cake with fresh mint leaves.
Video
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Frequently Asked Questions:
1. What is a Strawberry Shortcake Ice Cream Cake?
A delicious dish created with layers of pound cake, rich ice cream, and fresh strawberries is called a strawberry shortcake ice cream cake. It is a frozen cake that perfectly melds the benefits of strawberries and ice cream.
2. How to Make Strawberry Shortcake Ice Cream Cake?
To make a strawberry shortcake ice cream cake, slice the strawberries, make the sweet ice cream mixture, layer the ice cream on top of the pound cake, and freeze until firm. See our thorough recipe for simple, step-by-step directions.
3. Can I Use Frozen Strawberries for the Cake?
You can use frozen strawberries, but fresh ones are preferred because of their superior flavor and texture. If using frozen, defrost them first and squeeze out any extra moisture before adding them to the cake.
4. What Variations Can I Try with This Recipe?
The answer is that this recipe is flexible. For creative versions of the traditional Strawberry Shortcake Ice Cream Cake, try adding chocolate dripping, using various types of ice cream, or even experimenting with new fruits like blueberries or peaches.
5. How Long Does It Take for the Cake to Freeze Properly?
To guarantee that the cake sets properly, it must be frozen for at least 4-6 hours or overnight. In addition to giving the cake the ideal, firm texture that makes it simple to slice and serve, this helps the flavors to mingle.
6. Can I Make a Gluten-Free Version of this Cake?
Without a doubt! You can make a gluten-free cake base out of almond flour or gluten-free baking mix, or you can use a gluten-free pound cake. To make a great gluten-free version of this cake, make certain that all of your components, including the ice cream, are free of gluten.
7. What Occasions are Perfect for Serving this Cake?
This cake is ideal for any occasion where you want to wow your guests with a delectable and refreshing dessert, including birthdays, summer celebrations, barbecues, and other special occasions. It will win over the crowd on any occasion!
Nutrition Fact –
Nutritional Estimate for One Serving (assuming 8 servings in the whole cake):
- Calories: Approximately 350-400 kcal
- Total Fat: Approximately 20-25g
- Saturated Fat: Approximately 12-15g
- Cholesterol: Approximately 70-90mg
- Sodium: Approximately 150-200mg
- Total Carbohydrates: Approximately 35-40g
- Sugars: Approximately 25-30g
- Protein: Approximately 5-6g
