Name: Strawberry Shortcake Ice Cream Cake
Prep time: 35 min
Cook time: PT-489925H33M15S
Total time: PT-489925H33M15S
Ingredients: For the Shortcake Crumble; – Golden Oreos – 30 cookies (about 11 oz), crushed; any vanilla sandwich cookie works.; – Freeze-Dried Strawberries – 1 cup pieces (about 20 g), pulsed to coarse powder.; – Unsalted Butter – 4 tbsp (56 g), melted.; For the Cake Layer; – All-Purpose Flour – 1 cup (120 g).; – Baking Powder – 1 1/2 tsp.; – Fine Sea Salt – 1/4 tsp.; – Granulated Sugar – 1/2 cup (100 g).; – Canola Oil – 1/4 cup (60 ml).; – Eggs – 2 large, room temperature.; – Vanilla Extract – 1 1/2 tsp.; – Buttermilk – 1/2 cup (120 ml), or milk + 1 1/2 tsp vinegar (rest 5 min).; For the Ice Cream Layers; – Vanilla Bean Ice Cream – 1 quart (946 ml).; – Strawberry Ice Cream – 1 quart (946 ml).; For the Whipped Topping; – Heavy Whipping Cream – 1 1/2 cups (360 ml), 36% fat.; – Powdered Sugar – 3 tbsp (24 g), to taste.; For Garnishing; – Fresh Strawberries – 1–2 cups, halved.

Strawberry Shortcake Ice Cream Cake

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A layered strawberry shortcake ice cream cake with a tender vanilla buttermilk cake base, strawberry and vanilla bean ice cream, and a Golden Oreo plus freeze‑dried strawberry crumble, finished with softly whipped cream and fresh strawberries.

Author: Luna
Prep Time: 35 mins (plus freeze)
Cook Time: 15–20 mins (cake)
Total Time: 8–10 hrs (including freeze)
Yield: 10–12

Ingredients

For the Shortcake Crumble
– Golden Oreos – 30 cookies (about 11 oz), crushed; any vanilla sandwich cookie works.
– Freeze-Dried Strawberries – 1 cup pieces (about 20 g), pulsed to coarse powder.
– Unsalted Butter – 4 tbsp (56 g), melted.

For the Cake Layer
– All-Purpose Flour – 1 cup (120 g).
– Baking Powder – 1 1/2 tsp.
– Fine Sea Salt – 1/4 tsp.
– Granulated Sugar – 1/2 cup (100 g).
– Canola Oil – 1/4 cup (60 ml).
– Eggs – 2 large, room temperature.
– Vanilla Extract – 1 1/2 tsp.
– Buttermilk – 1/2 cup (120 ml), or milk + 1 1/2 tsp vinegar (rest 5 min).

For the Ice Cream Layers
– Vanilla Bean Ice Cream – 1 quart (946 ml).
– Strawberry Ice Cream – 1 quart (946 ml).

For the Whipped Topping
– Heavy Whipping Cream – 1 1/2 cups (360 ml), 36% fat.
– Powdered Sugar – 3 tbsp (24 g), to taste.

For Garnishing
– Fresh Strawberries – 1–2 cups, halved.

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Instructions

1. Line a 9-inch springform with parchment; add an acetate collar if available.
2. Cake: whisk sugar and oil; beat in eggs, then vanilla. Whisk flour, baking powder, salt. Add dries in two additions with buttermilk in between; mix just combined. Bake thin 9-inch layer at 350°F 15–18 min; cool fully, transfer to springform base.
3. Crumble: pulse Golden Oreos; add freeze-dried strawberries; fold in melted butter until evenly moistened.
4. Soften strawberry and vanilla bean ice cream until spreadable (20–35 min).
5. Layer strawberry ice cream over cooled cake; smooth; freeze 20–30 min.
6. Layer vanilla bean ice cream; smooth top.
7. Sprinkle crumble; press lightly to adhere. Cover and freeze 6–8 hours or overnight.
8. Whip heavy cream with powdered sugar to soft peaks. Unmold, slice with a warm knife, garnish with whipped cream and fresh strawberries.

Notes

Measure flour by spoon-and-level for a tender cake. Use spreadable, not melted, ice cream for clean layers. Press crumble lightly so it sticks without compacting.

Find it online: https://www.elitesrecipes.com/strawberry-shortcake-ice-cream-cake/