Best Inside Out Ice Cream Strawberry Shortcake Recipes

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EASY ICE CREAM STRAWBERRY SHORTCAKE



Easy Ice Cream Strawberry Shortcake image

This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.

Provided by By Cindy Rahe

Categories     Dessert

Time 4h15m

Yield 8

Number Of Ingredients 4

1 package (10.75 oz) frozen all butter pound cake (in foil container)
1/2 pint vanilla ice cream, softened
1/2 cup chopped fresh strawberries
Whipped cream and sliced strawberries

Steps:

  • Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
  • Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
  • In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
  • Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
  • Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRY SHORTCAKE ICE CREAM CAKE



Strawberry Shortcake Ice Cream Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
25 golden cream-filled sandwich cookies
4 tablespoons unsalted butter, melted
20 golden cream-filled sandwich cookies
1 cup freeze-dried strawberries
3 tablespoons unsalted butter, melted
1.75 liters vanilla ice cream (7 cups), slightly thawed in the refrigerator
3 cups strawberry ice cream, slightly thawed in the refrigerator

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.

INSIDE OUT ICE CREAM STRAWBERRY SHORTCAKE



INSIDE OUT ICE CREAM STRAWBERRY SHORTCAKE image

Strawberries are plentiful and very inexpensive here right now and this is one of our new favorite recipes.

Provided by Chris T. @chrisb64

Categories     Cakes

Number Of Ingredients 13

1 stick(s) softened unsalted butter , plus more for pan)
1 1/2 cup(s) all-purpose flour (spooned and leveled), plus more for pan)
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1 cup(s) sugar
3 large eggs(room temperature)
1/2 teaspoon(s) vanilla extract
1/2 cup(s) low fat buttermilk
FOR MIDDLE OF CAKE AND
1 cup(s) fresh strawberries,hulled and finely chopped
1 tablespoon(s) seedless raspberry jam
3 pint(s) vanilla ice cream softened(just softened to make it spreadable not soupy)

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan( must be 8 inch pan). In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife( I use thread or unflavored dental floss as it is easier), halve cake horizontally.
  • While cake is cooling, combine strawberries and jam in a bowl.
  • Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.
  • Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.
  • Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

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