Strawberry Shortcake Ice Cream Cake

My go-to summer dessert has always been strawberry shortcake. Here in Seattle, we have the most incredible strawberry farms that provide the largest and juiciest strawberries you’ve ever seen! When these strawberries start popping up at farmers markets in the area, it’s a no brainer, we’re having strawberry shortcake for dessert!

With my kids out of school for the summer, I’m always thinking of ways to keep them busy.  I thought it would be fun to let them experiment with me in the kitchen.  We decided to combine two of our favorite desserts into one:  Strawberry Shortcake Ice Cream Cake!

Strawberry Shortcake Ice Cream Cake

You will need:
(2) 8″-9″ round baking pans
springform pan
non-stick cooking spray

Ingredients:
Yellow Cake Mix
3 eggs
1/3 cup oil
1 cup water
2 cups strawberries, sliced
5-6 large strawberries for topping
1 gallon DREYERS SLOW CHURNED Simple Recipes Vanilla Bean Ice Cream
1 gallon DREYERS SLOW CHURNED Simple Recipes Strawberry Ice Cream
Whip cream

Directions:
1. Preheat oven to 350 degrees. Coat round nonstick cake pans with cooking spray. Set the prepared pans aside.

2. Using an electric stand mixer fitted with a paddle attachment, beat the cake mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.

3. Pour the batter into prepared cake pans, filling each one approximately 3/4 full.

4. Place the pans in the preheated oven, on the middle rack. Bake the cakes for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

5. Remove the pans from the oven and place on a wire cooling rack for 25-30 minutes. Run a knife around the edges of the cakes, flip pans over and gently extract the cakes. Return to the wire racks and finish cooling completely.

6. Pull ice cream out of freezer and let it melt a bit. Softer ice cream will be easier to work with. While waiting for it to thaw, trim the crowns from the cake tops with a cake cutter or long serrated knife. Cut each cake into two layers (also known as torting).

7.  Slice 2 cups of strawberries.  Set aside.

8. Using a springform pan, place one torted cake layer into the bottom of the pan. Spread DRYERS SLOW CHURNED SIMPLE RECIPES Strawberry Ice Cream on the top of the cake. Repeat the ice cream layer but with DREYERS SLOW CHURNED SIMPLE RECIPES Vanilla Bean. Slice strawberries and place around edges of the ice cream cake.

9. Repeat step 8, twice. (Depending on how thick your cake is or how much ice cream you use, you may only be able to repeat this once. Whatever you do, it will taste good!)

10. When your springform pan is layered and filled to the top, scatter sliced strawberries around the top of the cake in the ice cream.

11. Freeze cake for 12-24 hours.

12. When removing cake from the freezer, let stand on the counter for a few minutes. Run a knife around the outer edge of the springform pan to loosen the cake. Unbuckle the springform pan side and place on a cake pedestal.

13. Draw swirls around the top of the cake with whip cream. Place a strawberry in the center of each whip cream swirl.

14.  Serve and indulge!

Our cake was delicious!  A little bit messy but sometimes when you’re doing things with kids it’s more about the time spent together and not the perfection of the project.  We had so much fun making this cake together! The Dreyer’s Slow Churned Strawberry and Vanilla Bean ice cream really added another level of creamy and deliciousness to this recipe.

What’s your favorite summer dessert?

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Photography by Solie Designs

THIS IS A SPONSORED POST. JENNY COOKIES HAS RECEIVED PAYMENT, TRADE AND/OR PRODUCTS FROM DREYERS IN EXCHANGE FOR PROMOTING, HOWEVER ALL OPINIONS STATED ARE MY OWN AND I ONLY PROMOTE PRODUCTS/COMPANIES I LOVE. FOR THOSE OF YOU EAST OF THE ROCKIES, YOU MAY KNOW THE BRAND AS EDY’S.”

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