Strawberry Shortcake Ice Cream Cake
A delightful summer dessert that layers fluffy vanilla cake with creamy ice cream and fresh strawberries, perfect for celebrations or sunny afternoons.
Ingredients
For the Cake and Ice Cream Layers
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 box vanilla cake mix (plus ingredients needed on the box)
- 1 pint vanilla ice cream, softened
- 1 pint strawberry ice cream, softened
- 2 cups whipped cream or whipped topping
- 1 teaspoon vanilla extract
- 1/2 cup crushed graham crackers (optional) For added texture
Instructions
Preparation
- Prepare the cake according to the instructions on the box using two round baking pans. Bake and let them cool completely.
- Mix the sliced strawberries with granulated sugar in a bowl. Set aside for about 30 minutes until the strawberries release their juices.
Assembly
- Once the cakes are cool, place one layer on a serving platter or cake stand. Spread the softened vanilla ice cream over the first layer.
- Add half of the sweetened strawberries over the ice cream, allowing some juice to soak into the cake.
- Place the second cake layer on top, followed by the softened strawberry ice cream. Smooth it out evenly and add the remaining strawberries on top.
- Frost the entire cake with whipped cream, and sprinkle crushed graham crackers over the whipped cream if desired.
- Freeze the cake for at least 4 hours or until firm. Cover with plastic wrap to prevent freezer burn.
- Before serving, let the cake sit at room temperature for about 10 minutes for easier slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For serving, consider garnishing with fresh mint or additional strawberries. Drizzle with strawberry or chocolate sauce for extra flavor.