Easy Strawberry Icecream Shortcake Recipes

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EASY STRAWBERRY SHORTCAKE



Easy Strawberry Shortcake image

This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!

Provided by Amy Trombley

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 30m

Yield 6

Number Of Ingredients 4

1 quart fresh strawberries, sliced
¼ cup white sugar
1 (12 ounce) package prepared sponge cake dessert cups
1 (7 ounce) can whipped cream, or to taste

Steps:

  • Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
  • Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g

EASY ICE CREAM STRAWBERRY SHORTCAKE



Easy Ice Cream Strawberry Shortcake image

This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.

Provided by By Cindy Rahe

Categories     Dessert

Time 4h15m

Yield 8

Number Of Ingredients 4

1 package (10.75 oz) frozen all butter pound cake (in foil container)
1/2 pint vanilla ice cream, softened
1/2 cup chopped fresh strawberries
Whipped cream and sliced strawberries

Steps:

  • Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
  • Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
  • In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
  • Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
  • Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRY SHORTCAKE ICE CREAM CAKE



Strawberry Shortcake Ice Cream Cake image

This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h50m

Yield 10

Number Of Ingredients 5

1 prepared pound cake
2 cups sliced fresh strawberries, divided
1 tablespoon sugar
1 pint strawberry ice cream (such as Breyer's®)
1 (13 ounce) can whipped cream (such as Reddi Wip®)

Steps:

  • Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.
  • Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.
  • Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
  • Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 29.6 g, Cholesterol 112.9 mg, Fat 16.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 18.3 g

STRAWBERRY SHORTCAKE ICE CREAM CAKE



Strawberry Shortcake Ice Cream Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

2 sticks unsalted butter, at room temperature, plus more for the pans
2 1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
4 large eggs
1 tablespoon plus 2 teaspoons pure vanilla extract
3/4 cup whole milk
1 pint strawberry ice cream
1 pint vanilla chocolate chip ice cream
4 cups strawberries (about 2 pints), hulled and quartered
1 tablespoon fresh lemon juice
2 cups cold heavy cream
1/2 cup confectioners' sugar

Steps:

  • Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
  • Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
  • Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
  • Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
  • Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
  • Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
  • Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
  • Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.

STRAWBERRY SHORTCAKE ICE CREAM CAKE



Strawberry Shortcake Ice Cream Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
25 golden cream-filled sandwich cookies
4 tablespoons unsalted butter, melted
20 golden cream-filled sandwich cookies
1 cup freeze-dried strawberries
3 tablespoons unsalted butter, melted
1.75 liters vanilla ice cream (7 cups), slightly thawed in the refrigerator
3 cups strawberry ice cream, slightly thawed in the refrigerator

Steps:

  • For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
  • To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
  • For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
  • For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
  • After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
  • After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
  • To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.

EASY STRAWBERRY ICECREAM SHORTCAKE



Easy Strawberry Icecream Shortcake image

Very little effort lots of yumminess. Hope you all enjoy this sweet little cake. Note: For best results use good quality ice creams like Blue Bell Strawberry Ice Cream or Häagen-Dazs Strawberry Sorbet.

Provided by Nadia Melkowits

Categories     Dessert

Time 40m

Yield 1 slice, 22 serving(s)

Number Of Ingredients 8

2 (3 ounce) packages soft ladyfingers
2 pints strawberry ice cream, softened
1 pint strawberry sorbet, softened
1 pint fresh strawberries, sliced
2 tablespoons powdered sugar
2 cups heavy whipping cream
4 ounces cream cheese, softened
1/3 cup granulated sugar

Steps:

  • Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. Spread strawberry sorbet over ladyfingers, and freeze 30 minutes. Spread softened strawberry ice cream over sorbet. Freeze 30 minutes.
  • Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy. Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixer running, until stiff peaks are formed. Spread over ice cream.
  • Process strawberries and powdered sugar in a food processor 1 minute. Drizzle strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours.

Nutrition Facts : Calories 186.4, Fat 12.5, SaturatedFat 7.5, Cholesterol 59.4, Sodium 50.8, Carbohydrate 17.1, Fiber 0.6, Sugar 6.7, Protein 2.5

STRAWBERRY SHORTCAKE ICE CREAM



Strawberry Shortcake Ice Cream image

Strawberries, pound cake and marshmallow creme combine in this scrumptious sweet. Serve it as a snack or make it your next meal's happy ending.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 5 servings.

Number Of Ingredients 4

1 pint strawberry ice cream, softened
1/2 cup sliced fresh strawberries
1/4 cup marshmallow creme
2 slices frozen pound cake (3/4 inch thick), cubed

Steps:

  • In a bowl, combine the ice cream, strawberries and marshmallow creme until blended. Very gently fold in cake cubes. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY



Strawberry Shortcake Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: strawberry ice cream, sugar cookies, graham cracker, freeze-dried strawberry, white chocolate chip, coconut oil

Provided by Katie Aubin

Categories     Desserts

Yield 3 servings

Number Of Ingredients 6

1 pt strawberry ice cream
6 sugar cookies
½ cup graham cracker, crushed
½ cup freeze-dried strawberry, crushed
1 ½ cups white chocolate chip
1 ½ tablespoons coconut oil

Steps:

  • Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
  • Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
  • Freeze for 30 minutes.
  • In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
  • In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
  • Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
  • Freeze for 30 minutes more before serving.
  • Enjoy!

Nutrition Facts : Calories 941 calories, Carbohydrate 105 grams, Fat 55 grams, Fiber 2 grams, Protein 13 grams, Sugar 82 grams

STRAWBERRY-SHORTCAKE ICE CREAM



Strawberry-Shortcake Ice Cream image

Make this easy Strawberry-Shortcake Ice Cream recipe at home, then freeze overnight to enjoy a frosty treat! Our Strawberry-Shortcake Ice Cream features fresh strawberries, vanilla pudding and COOL WHIP.

Provided by My Food and Family

Categories     Shortcake

Time 9h

Yield 8 servings, about 1/2 cup each

Number Of Ingredients 8

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup flour, divided
1/2 cup butter, softened, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping
1-1/2 cups small fresh strawberries, chopped

Steps:

  • Heat oven to 350°F.
  • Mix dry pudding mix, and half each of the flour and butter in medium bowl with fork until ingredients are well blended and mixture resembles the texture of coarse crumbs; spoon onto parchment-covered rimmed baking sheet. Repeat with dry gelatin mix, remaining flour and remaining butter; spoon onto same baking sheet as pudding "crumb" mixture Gently stir crumb mixtures together, then spread into even layer on baking sheet.
  • Bake 15 min. or until crisp and lightly browned, stirring after 8 min. Cool completely.
  • Beat cream cheese in large bowl with mixer until creamy. Blend in condensed milk. Fold in COOL WHIP.
  • Blend strawberries in blender until smooth. Add to cream cheese mixture; swirl gently with spoon.
  • Spoon half the cream cheese mixture into 2-qt. freezerproof dish; top with 1 cup of the crumb mixture. Cover with remaining cream cheese mixture and 1-1/4 cups of the remaining crumb mixture. Store remaining crumb mixture in airtight container at room temperature until ready to use as desired. (See tip.)
  • Freeze dessert 8 hours or until firm. Remove dessert from freezer about 15 min. before serving to let stand at room temperature to soften slightly.

Nutrition Facts : Calories 540, Fat 27 g, SaturatedFat 17 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.9754 g, Sugar 0 g, Protein 8 g

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