Strawberry Shortcake Ice Cream Cake Recipe 455

STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE - (4.5/5)

Steps:

• Puree half the strawberries with lemon juice and 3 tablespoons sugar in a food processor until nearly smooth and evenly combined. Trim tops and sides of pound cakes to make neat rectangles, reserving trimmings for another use. Halve each rectangular cake crosswise into 2 square blocks. Turn each block onto its side and slice into four ½-inch thick slices. You will have 16 thin slices. Remove strawberry ice cream from freezer and let stand at room temperature, 5 minutes. Meanwhile, arrange a single layer of pound cake slices in bottom of a 9-inch springform pan, cutting to fit and pressing the pieces together to form a snug, even layer. Use your thumbs to pack the cake firmly into edges of pan. Scoop ice cream into a bowl. Mix on low speed with an electric mixer fitted with paddle attachment until just soft and spreadable (if ice cream starts to melt, put it back in freezer for a few minutes). Scrape out of bowl onto pound cake, then use back of a large metal spoon to spread into an even layer reaching all the way to edges. Freeze until firm, about 20 minutes. Top strawberry ice cream with another snug, even layer of pound cake, then spoon on about ¾ cup strawberry sauce. Freeze until firm, about 45 minutes. Remove vanilla ice cream from freezer and let stand at room temperature, 5 minutes. Meanwhile, top strawberry sauce with another snug, even layer of pound cake, then return to freezer. Scoop ice cream into a bowl. Mix on low speed with an electric mixer fitted with paddle attachment until just soft and spreadable (if ice cream starts to melt, put it back in freezer for a few minutes). Scrape out of bowl onto pound cake, then use back of a large metal spoon to spread into an even layer reaching all the way to edges. (The pan should be full by this point.) Working quickly, decorate the top of the cake with some strawberry sauce, reserving 3 tablespoons for whipped cream. Freeze cake at least 3 hours. Meanwhile, quarter remaining strawberries lengthwise and put in a bowl. Toss with 1 tablespoon sugar, and let stand at least 30 minutes.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

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.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

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.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE

Steps:

• Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
• Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
• Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
• Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
• Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
• Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
• Serve the cake immediately or transfer to the freezer to store.

STRAWBERRY SHORTCAKE ICE CREAM

Steps:

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