strawberry shortcake ice cream cake recipe

Introduction

Strawberry Shortcake Ice Cream Cake is everything you love about fresh strawberries, cake, and ice cream. You can make this dessert with any type of cake you like, as long as it has a firm enough texture that it can stand up to being sliced without crumbling. And while I’ve included instructions for making the strawberry topping from scratch (which takes just 10 minutes), you could use store-bought jam instead if you don’t have time or just want to save yourself some effort!

Strawberry Shortcake Ice Cream Cake

• To make a Strawberry Shortcake Ice Cream Cake, you’ll need:
• 1 box of strawberry cake mix (plus ingredients to make it)
• 1 tub of vanilla ice cream (softened)
• 1 container Twinkie filling or any other kind of whipped cream filling.

Gather and prep the ingredients.

• Ingredients:
• 1 cup heavy cream (or 7 fluid ounces)
• 1/4 cup milk (or 2 fluid ounces)
• 2 teaspoons vanilla extract, divided

1. Whisk together the flour, baking powder, and salt in a medium mixing bowl.

• Whisk together the flour, baking powder, and salt in a medium mixing bowl.
• In another bowl, combine the milk and vanilla extract.
• Add the butter pieces to the flour mixture and toss until coated with dry ingredients (this will help prevent clumping).

2. Beat the butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the sugar and continue beating until light and fluffy, another minute or two.

• In a medium bowl, beat the butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the sugar and continue beating until light and fluffy, another minute or two.
• Beat the egg in a small bowl and add it to your mixer bowl along with your vanilla extract, sour cream, lemon juice (if using), salt, and strawberry syrup (if using). Mix just until smooth; if any lumps remain you can use a whisk to gently break them up.

3. Add the egg and beat just to combine, then add the vanilla extract and sour cream and mix just until smooth. If any lumps remain, you can use a whisk to gently break them up.

Beat the egg in a separate bowl and add it to the butter and sugar mixture. Then, add vanilla extract, sour cream and mix just until smooth. If there are any lumps, use a whisk to break them up.

4. Add about 1/3 of the flour mixture to the butter-sugar mixture and beat at low speed just until mixed in. Add about half of the milk and beat again until mixed in; then add another 1/3 of the flour mixture, followed by the rest of the milk and ending with all of the remaining flour mixture, beating between additions just until smooth after each addition. Scrape down the sides of bowl with a rubber spatula as needed.

5. Spread evenly into prepared pan and bake for 25 to 30 minutes or until cake is done (a toothpick inserted near center should come out clean). Let cool in pan on a cooling rack for 10 minutes; then gently remove cake from pan to continue cooling on cooling rack while you make filling, fruit topping, and frosting