Strawberry Shortcake Bar Ice Cream Cake

Assembly: Building the Perfect Strawberry Shortcake Bar Ice Cream Cake

Assembling this cake is like recreating a classic treat in a new form. Here’s how to make it perfect:

1. Line the Pan: Use plastic wrap with overhang for easy unmolding and a clean shape.
2. Layer the Ice Cream and Sorbet: Spread vanilla ice cream and strawberry sorbet evenly, freezing between layers for neat, distinct stripes.
3. Freeze Solid: Let the cake set fully to hold its shape when unmolded.
4. Coat with Whipped Cream: Spread smoothly for a fluffy, professional finish.
5. Add the Crumble: Sprinkle the pound cake–strawberry mix generously for that iconic shortcake bar texture and color.

Presentation Tips

• Serve on a chilled platter to show off the colorful layers and pink crumble.
• Garnish with fresh strawberry slices or a drizzle of strawberry sauce for extra flair.
• Slice into even pieces to reveal the Neapolitan-like layers inside.
• Pair with iced tea, lemonade, or a scoop of strawberry sorbet for a summery vibe.

Storage and Make-Ahead Tips: Keeping Your Cake Fresh

This cake is perfect for making ahead or saving leftovers. Here’s how:

• Storing Leftovers:
  • Wrap the cake or slices tightly in plastic wrap and store in an airtight container in the freezer for up to 1 week.
  • Add whipped cream and crumble just before serving to keep them fresh.
• Make-Ahead Tips:
  • Sorbet: Make the strawberry sorbet up to 1 week ahead and store in the freezer.
  • Crumble: Toast the pound cake and mix with freeze-dried strawberries up to 3 days ahead; store in an airtight container.
  • Cake: Assemble the ice cream and sorbet layers up to 2 days ahead, freeze, and add whipped cream and crumble before serving.
• Freezing:
  • Freeze the assembled cake (without whipped cream or crumble) for up to 1 week. Wrap tightly to prevent freezer burn.
  • Thaw in the freezer for 1-2 hours before coating and serving.

Recipe Variations: Fun Twists on Strawberry Shortcake Bar Ice Cream Cake

Want to get creative? Try these ideas:

• Blueberry Bliss: Swap strawberries for blueberries in the sorbet and use freeze-dried blueberries in the crumble.
• Chocolate Crunch: Use chocolate ice cream and add crushed chocolate cookies to the crumble.
• Tropical Twist: Replace sorbet with mango sorbet, use coconut ice cream, and top with toasted coconut.
• Cookies and Cream: Swap pound cake for Oreo crumbs and use cookies-and-cream ice cream.
• Lemon Zest: Add 1 teaspoon lemon zest to the sorbet for a brighter flavor and use lemon shortbread in the crumble.

Conclusion: Enjoy Your Strawberry Shortcake Bar Ice Cream Cake!

You’ve just made a Strawberry Shortcake Bar Ice Cream Cake that’s creamy, fruity, and totally nostalgic! This 5.0-star recipe is easy, fun, and perfect for summer parties, family gatherings, or any time you crave a taste of childhood. Customize with your favorite fruits or crumbles to make it your own. Slice it up, admire those gorgeous layers, and savor the sweet, frosty magic. Happy freezing!

Strawberry Shortcake Bar Ice Cream Cake

• Author: Alyssa

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Description

Remember chasing the ice cream truck for those pink, crumbly strawberry shortcake bars? Now imagine turning that childhood favorite into a stunning Strawberry Shortcake Bar Ice Cream Cake, rated 5.0 stars by 1 reviewer! This no-bake loaf pan dessert layers fresh strawberry sorbet and creamy vanilla ice cream, coated with whipped cream and a colorful pound cake–strawberry crumble.

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Ingredients

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• For the Strawberry Sorbet:
  • 3 cups fresh strawberries, hulled (sweet, juicy base).
  • 1 cup superfine sugar (dissolves easily for smooth texture).
  • 2 tablespoons fresh lemon juice (brightens the flavor).
  • ½ cup water (helps blend the sorbet).
• For the Crumble Coating:
  • 4 ounces store-bought pound cake, coarsely crumbled (about 1 cup, for buttery crunch).
  • ½ ounce freeze-dried strawberries, finely crumbled (about ½ cup, for tangy, colorful bits).
• For the Ice Cream Layer:
  • 4 cups (2 pints) vanilla ice cream (creamy, classic flavor).
• For the Whipped Cream Coating:
  • 1 ½ cups heavy cream (whips into a fluffy topping).
  • 3 tablespoons confectioners’ sugar (sweetens the cream).
  • 1 teaspoon pure vanilla extract (enhances flavor).
• Equipment:
  • Ice cream maker (for churning sorbet).
  • 9-by-5-inch loaf pan.
  • Plastic wrap (for lining the pan).
  • Baking sheet (for toasting pound cake crumbs).

Why These Ingredients Matter

Fresh strawberries and lemon juice create a vibrant, refreshing sorbet that mimics the fruity layer of a shortcake bar. Vanilla ice cream adds creamy richness, while the pound cake and freeze-dried strawberry crumble bring the iconic crunchy coating. The whipped cream ties it all together with a light, fluffy finish, making each slice taste like the classic treat but in a sophisticated cake form.

Substitutions and Variations

• Strawberries: Use fresh raspberries or mixed berries for a different sorbet flavor. Frozen berries work if thawed and drained.
• Superfine Sugar: Swap for granulated sugar, but blend longer to dissolve fully.
• Pound Cake: Use shortcake, angel food cake, or vanilla wafers for the crumble.
• Freeze-Dried Strawberries: Replace with freeze-dried raspberries or crushed meringue for crunch.
• Ice Cream: Swap vanilla for strawberry or cookies-and-cream ice cream. Dairy-free ice cream works for vegan diets.
• Heavy Cream: Use store-bought whipped topping or coconut cream for a dairy-free option.
• Vegan: Use dairy-free ice cream, vegan pound cake, and coconut whipped cream.
• Gluten-Free: Use gluten-free pound cake or cookies for the crumble.

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Instructions

Step 1: Make the Strawberry Sorbet

1. In a blender, combine 3 cups hulled fresh strawberries, 1 cup superfine sugar, ½ cup water, and 2 tablespoons fresh lemon juice.
2. Blend on high speed until completely smooth, about 1 minute.
3. Transfer to an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes) until it’s the consistency of soft serve.
4. Transfer to a metal container and freeze for at least 2 hours to firm up.

Tip: Taste the mixture before churning and add more lemon juice if needed. Ensure the ice cream maker bowl is frozen for 24 hours.

Step 2: Prepare the Crumble Coating

1. Preheat the oven to 350°F.
2. Spread 4 ounces (about 1 cup) coarsely crumbled store-bought pound cake on a baking sheet.
3. Bake for 10-12 minutes, tossing occasionally, until golden and crisp.
4. Let cool completely, then transfer to a bowl.
5. Add ½ ounce (about ½ cup) finely crumbled freeze-dried strawberries and toss to combine.

Tip: Crumble the pound cake into small, bite-sized pieces for even toasting. Store in an airtight container if making ahead.

Step 3: Line the Pan

1. Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on all sides for easy unmolding.

Tip: Smooth the plastic wrap to avoid wrinkles in the cake. Use two sheets if needed for full coverage.

Step 4: Layer the Vanilla Ice Cream

1. Let 2 cups (half of the 4 cups) vanilla ice cream soften at room temperature for 10-15 minutes until spreadable but not melted.
2. Spread in an even layer in the bottom of the lined loaf pan.
3. Freeze for 20-30 minutes to firm up slightly.

Tip: Use a spatula to smooth the ice cream for a neat layer. Cover with plastic wrap to prevent freezer burn.

Step 5: Add the Strawberry Sorbet Layer

1. Scoop the firm strawberry sorbet from the freezer and spread it evenly over the vanilla ice cream layer.
2. Freeze for 20-30 minutes to firm up slightly.

Tip: If the sorbet is too hard, let it sit for 5 minutes before spreading. Work quickly to keep layers distinct.

Step 6: Add the Final Ice Cream Layer

1. Let the remaining 2 cups vanilla ice cream soften at room temperature for 10-15 minutes.
2. Spread evenly over the sorbet layer.
3. Fold the plastic wrap overhang over the top to cover.
4. Freeze for at least 4 hours, or overnight, until solid.

Tip: Press gently to remove air pockets for a smooth cake. Ensure the pan is level in the freezer.

Step 7: Make the Whipped Cream

1. Chill a serving dish in the freezer for 10 minutes.
2. In a medium bowl, combine 1 ½ cups heavy cream, 3 tablespoons confectioners’ sugar, and 1 teaspoon vanilla extract.
3. Beat with a mixer on medium-high speed until stiff peaks form, about 2-3 minutes.

Tip: Chill the bowl and beaters for 10 minutes for faster whipping. Stop when peaks hold their shape to avoid graininess.

Step 8: Unmold and Coat the Cake

1. Remove the cake from the freezer and unfold the plastic wrap.
2. Use the overhang to lift the cake out and invert onto the chilled serving dish. Discard the plastic wrap.
3. Working quickly, spread the whipped cream evenly over the top and sides of the cake using a spatula.
4. Sprinkle the pound cake–strawberry crumble mixture over the whipped cream, pressing gently to adhere.

Tip: If the cake softens, freeze for 10 minutes before coating. Work fast to keep the whipped cream firm.

Step 9: Freeze and Serve

1. Freeze the cake for 1 hour until the whipped cream is firm.
2. Slice into 10-12 pieces with a warm, sharp knife and serve immediately.

Tip: Dip the knife in hot water and wipe dry for clean slices. Serve on chilled plates to keep the cake firm.

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FAQs: Your Questions About Strawberry Shortcake Bar Ice Cream Cake Answered

Q: Is this cake healthy?
A: It’s a treat, but fresh strawberries add vitamins, and you can use low-fat ice cream or less sugar for a lighter version. Smaller slices keep it balanced.

Q: Can I make this without an ice cream maker?
A: Yes! Blend the sorbet mixture, pour into a shallow dish, and freeze, stirring every 30 minutes for 3-4 hours until smooth. It won’t be as creamy but still works.

Q: How do I toast pound cake crumbs evenly?
A: Toss the crumbs every 3-4 minutes while baking and spread them in a thin layer to avoid burning.

Q: Can I use homemade pound cake?
A: Absolutely! Crumble it coarsely and toast as directed for a fresher flavor.

Q: What if I don’t have freeze-dried strawberries?
A: Use crushed meringue, sprinkles, or more toasted pound cake crumbs for crunch and color.

Q: Can kids help make this recipe?
A: Yes! Kids can spread ice cream, sprinkle crumble, or whip cream (with supervision). Supervise knife use for slicing strawberries or unmolding.