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Strawberry Crunch Ice Cream Cake

Strawberry Crunch Ice Cream Cake
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This Strawberry Crunch Ice Cream Cake is a nostalgic dessert inspired by the classic strawberry shortcake ice cream bars. It features layers of soft yellow cake, creamy strawberry ice cream, fluffy whipped cream, and a crunchy strawberry topping. Perfect for summer parties or special celebrations, this cake is as fun to make as it is to eat!

Ingredients

Scale

Yellow Cake:

  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk (room temperature)

Ice Cream Filling:

  • 1.75-quart container strawberry ice cream (softened)

Whipped Topping:

  • 1 1/2 cups heavy cream (cold)
  • 1 teaspoon vanilla extract

Crunch Topping:

  • 5 oz mini vanilla wafers (such as Nilla)
  • 1/2 oz freeze-dried strawberries
  • 1/2 tablespoon strawberry gelatin powder (such as Jell-O)
  • 3 tablespoons unsalted butter (melted)

Instructions

Step 1: Make the Yellow Cake

  1. Preheat your oven to 350°F and grease a 13×9-inch baking dish.
  2. In a mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  3. In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
  4. Pour batter into the prepared pan and spread evenly. Bake for 20–22 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely.

Step 2: Add the Ice Cream Layer

  1. Let the strawberry ice cream soften at room temperature for about 20 minutes until spreadable but not melted. Stir or beat it gently for smooth consistency.
  2. Spread softened ice cream evenly over the cooled cake layer using an offset spatula. Freeze for at least 2–4 hours until firm.

Step 3: Whip the Cream

  1. In a chilled bowl, whip heavy cream with vanilla extract until stiff peaks form (about 5 minutes). Spread whipped cream evenly over the frozen ice cream layer.

Step 4: Prepare the Crunch Topping

  1. In a food processor, pulse vanilla wafers and freeze-dried strawberries into fine crumbs. Add gelatin powder and pulse again. Slowly drizzle in melted butter while pulsing until crumbs clump together slightly.
    No food processor? Crush cookies and strawberries in a Ziploc bag with a rolling pin, then mix with gelatin and butter in a bowl.

Step 5: Assemble and Freeze

  1. Sprinkle the crunch topping generously over the whipped cream layer, pressing lightly to adhere.
  2. Cover loosely with plastic wrap and freeze overnight or for at least another 4 hours.

Step 6: Serve

Remove from freezer about 10 minutes before serving to soften slightly for easy slicing. Use a hot knife (dip in warm water between cuts) for clean slices.

Notes

Serving Suggestions:

  • Garnish slices with fresh strawberries or mint leaves for added flair.
  • Serve alongside fresh lemonade or iced tea for a refreshing pairing.

Tips & Tricks:

  • Use parchment paper to line the pan for easier removal of the cake.
  • Chill your mixing bowl and whisk attachment before whipping cream for better results.
  • Avoid over-softening ice cream; it should be spreadable but not liquid.

Storage & Reheating:

  • Store leftovers tightly covered in the freezer for up to one week.
  • To reheat slightly frozen slices, let them sit at room temperature for about 5–10 minutes before serving.

Find it online: https://icecreamin.com/strawberry-crunch-ice-cream-cake/