Description
This Strawberry Shortcake Ice Cream Cake combines a golden Oreo and freeze-dried strawberry crumble with a moist vanilla cake base layered with creamy vanilla bean and strawberry ice cream. Topped with homemade whipped cream and fresh strawberries, it’s a delightful frozen dessert perfect for any celebration or warm day.
Ingredients
Scale
Strawberry Shortcake Crumble:
- 24 Golden oreos
- 1 1/2 cups freeze dried strawberries
- 8 tablespoons unsalted butter, melted
Vanilla Cake:
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk, room temperature
- Half of a 1.5 quart vanilla bean ice cream (approximately 450 g)
- Half of a 1.5 quart strawberry ice cream (approximately 450 g)
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Strawberries, for topping
Instructions
- Prepare freezer space: Clear out space in your freezer to allow the cake to chill and freeze properly before and after assembly.
- Prep the pan and oven: Line a 9-inch springform pan with parchment paper and butter the sides. Preheat the oven to 350°F (180°C).
- Make the crumble: Pulverize the Golden Oreos and freeze-dried strawberries in a food processor bowl until finely ground. Slowly add the melted butter and mix until crumbs form. Set aside.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and sea salt in a bowl. Set aside.
- Combine wet ingredients and batter: In a large bowl, whisk granulated sugar and canola oil until combined. Add the egg, egg yolk, and vanilla extract, whisking well. Gradually add half the dry ingredients, then the buttermilk, followed by the remaining dry ingredients. Mix until just combined.
- Bake the cake: Pour the batter into the prepared springform pan and bake for 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool on a wire rack for 10 minutes, then carefully release and remove the cake from the pan and let it cool completely.
- Prepare pan for assembly: Wash the springform pan, then wrap 2-3 sheets of plastic wrap around the sides only (not the bottom) to prevent sticking. Reattach the bottom to secure.
- Return cake to pan: Once fully cooled, remove the parchment paper from the cake and place the cake back into the prepared springform pan.
- Layer vanilla ice cream and crumble: Let the vanilla ice cream soften at room temperature for 25 minutes, then spread evenly over the cake. Sprinkle half of the shortcake crumble on top, gently pressing it into the ice cream. Freeze for 3 hours until firm.
- Layer strawberry ice cream and remaining crumble: Soften the strawberry ice cream for 25 minutes at room temperature, spread evenly over the crumb layer. Top with the remaining crumble, pressing gently. Freeze the entire cake for at least 6 hours or overnight for best results.
- Prepare whipped cream and serve: Just before serving, whisk heavy cream, powdered sugar, and vanilla extract until medium peaks form. Remove cake from freezer, unclip sides and remove plastic wrap. Spread whipped cream over the top and return to freezer for 30 minutes until firm. Garnish with fresh or roasted strawberries and serve immediately.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results to avoid too much flour in the cake.
- Store leftover cake tightly wrapped in plastic wrap and aluminum foil or in an airtight container in the freezer to prevent freezer burn; consume within one week for optimal freshness.
- The cake can be made 1-2 days in advance and stored in an airtight container like a cake carrier to preserve flavor and texture.
- Freezing times may vary depending on your freezer; plan ahead and start the cake assembly a day before serving.
