Hello, Sugar: Bethcakes Whipped Up A Strawberry Shortcake Ice Cream Cake Recipe
To say we’re fans of Beth Branch of Bethcakes baking blog would be an understatement.
Not only are her recipes photogenic–our most-liked Instagram post ever is of her birthday cake!–they’ll also have you dreaming of moist cake, sugary icing, and decadent toppings all night (and day) long.
In honor of Strawberry Shortcake Day, and strawberry season in general, Beth whipped up a recipe for a Strawberry Shortcake Ice Cream Cake.
Tell us about this recipe.
I decided to do something fun and interesting for National Strawberry Shortcake Day and went with an ice cream cake! The cake bakes in a loaf pan and is then sliced into two layers. Then all you do is layer up the cake with strawberry ice cream, a homemade strawberry sauce, and some whipped cream!
Are there any alternatives to this recipe? Would you ever switch out the strawberries for another fruit?
You can definitely switch out the strawberries in this recipe with pretty much any other fruit. It would be great with any kind of berry! I think a chocolate cherry version sounds amazing. You can swap out the ice cream and cake flavors to create any combination you’d like!
Strawberry Shortcakes are such a summer staple. What makes your recipe unique and different?
I wanted to share something that would be different from the average Strawberry Shortcake recipe, even though it’s such a classic, and do something super fun for summer in the South! It’s so hot here already, so an ice cream cake sounded like the perfect treat!
Where would you plan to serve this dish this summer?
This ice cream cake would be so fun after a cookout or barbecue! Or maybe after a day at the pool. It’s the perfect sweet treat for after a long summer day.
Is there a certain place you like to get your fresh strawberries?
I love to pick up fresh strawberries from the farmers’ market on Saturdays! I think strawberry picking is so fun during the summer as well, and this ice cream cake would be the perfect thing to make afterward!
Is there a certain drink you’d pair these with?
I think a glass of sweet tea goes with just about anything, especially in the summer! But you could also pair this with some coffee, hot or cold!
Recipe for Strawberry Shortcake Ice Cream Cake
1 pint fresh strawberries, diced
½ cup sugar
1 tbsp cornstarch
Whipped Cream (or use Cool Whip):
1 cup heavy cream
2 Tbsp powdered sugar
½ tsp vanilla extract
1 cup all-purpose flour
½ tbsp baking powder
Pinch of salt
¾ cup granulated sugar
1 large egg
1 large egg white
½ tsp vanilla extract
¼ cup vegetable or canola oil
¾ cups milk
1 (48-oz) container strawberry ice cream, thawed slightly
Combine strawberries, ½ cup water, and sugar in a medium or large saucepan over medium heat.
Bring mixture to a simmer and cook, stirring occasionally, until strawberries begin to break down and liquid is pink. Stir together cornstarch and 2 tablespoons of water. Add to pot. Continue cooking, stirring frequently, until mixture has thickened and is the consistency of syrup or a thin jam.x
Remove from heat and cool completely.
Strawberry filling can be made a couple of days in advance and stored in an airtight container in the refrigerator.
Whip heavy cream on high speed with an electric mixer. With mixer running, add powdered sugar one tablespoon at a time.
Add vanilla. Mix until stiff peaks form. Cover and store in the refrigerator until ready to use.
Preheat oven to 350°F and spray a 9×5-inch loaf pan with cooking spray.
Line the pan with parchment paper, leaving a few inches of overhang on the sides to help lift the cake out of the pan once it’s cool.
To make the cake, whisk together flour, baking powder, and salt in a small bowl.
In another bowl, combine sugar, egg, egg white, vanilla, and oil. Mix on medium speed with an electric mixer until blended.
Add flour mixture and milk; mix well.
Pour cake batter into the prepared pan.
Bake for 20-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cake cool completely. Once cake is cool, use a long serrated knife or a cake saw to cut it horizontally into two layers.
Line a 9×5-inch loaf pan with plastic wrap, leaving enough overhang on the sides to life the ice cream cake out of the pan when ready to serve.
Place one layer of cake in the pan.
Spoon about 2 cups of ice cream over the cake and spread with a rubber spatula.
Spoon a layer of strawberry filling over ice cream.
Top with second cake layer. Cover with plastic wrap and place loaf pan in the freezer.
Freeze 4-6 hours.
When ready to serve, invert onto a serving plate and remove plastic wrap.
Spread whipped cream over cake.
Let cake thaw slightly before slicing.