Strawberry Shortcake Ice Cream Cake

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 514, total fat 28 G., saturated fats 14 G., proteins 6 G., carbohydrates 61 G., fiber 2 G., cholesterol 61 mg, sodium 258 mg, sugar 35 G.

Ice cream and strawberries—two beloved summer treats—come together in one luxurious cake that will enhance any summer celebration, and not just summer ones. Because there are no fresh strawberries in the recipe, this flavor can be enjoyed year-round! The cake features three layers of vanilla and strawberry ice cream, alternating with layers of shortbread cookie streusel and freeze-dried strawberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

Cooking spray to spray the pan
25 golden cream sandwich cookies
4 tbsp unsalted butter, melted

Strawberry streusel

20 golden cream sandwich cookies
1 cup freeze-dried strawberries
3 tablespoons unsalted butter, melted

Filling

1.75 L vanilla ice cream (7 cups), thawed slightly in the refrigerator
3 cups strawberry ice cream, thawed slightly in the refrigerator

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: vanilla ice cream, streusel, dried strawberries, shortbread cookies

Cooking the dish according to the recipe:

Cake:

Line the base of a 9-inch springform pan with parchment paper and lightly spray with cooking spray. Place the sandwich cookies in a food processor fitted with the blade, breaking them up slightly. Pulse until crumbly. With the food processor running, slowly pour in the melted butter. The mixture should resemble wet sand and stick together when squeezed in your hands.
Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides about 1 cm. Freeze the cake for 30 minutes. Do not wash the food processor bowl.

Strawberry streusel:

Replace the bowl and blade of the food processor. Add the sandwich cookies, breaking them up slightly. Add the freeze-dried strawberries. Process until finely chopped. With the processor running, slowly pour in the melted butter. Transfer the mixture to a bowl and set aside.
Filling:

Once the cake has set, top with half the softened vanilla ice cream. Use an offset spatula to spread it into an even layer. Sprinkle with 1 cup of streusel, pressing gently to adhere. Freeze for 45 minutes.
After 45 minutes, spoon the softened strawberry ice cream onto the cake. Spread it into an even layer. Sprinkle with 1 cup of streusel, pressing gently to adhere. Freeze for 45 minutes.
After 45 minutes, add the remaining vanilla ice cream. Spread it into an even layer and sprinkle with the remaining streusel. Freeze for at least 6 hours or overnight.
Before serving, run a knife or spatula around the edge of the cake to loosen it from the pan. Remove the ring and cut the cake into pieces.