Ingredients for Strawberry Shortcake Ice Cream Cake
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How to Make Strawberry Shortcake Ice Cream Cake
- Preheat your oven to 350°F (175°C). Prepare your baking pans by greasing and lightly flouring them.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt for the shortcakes. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix.
- Divide the dough into 6 portions and shape into biscuits. Place them on a baking sheet and bake for 15-20 minutes, or until golden brown.
- While the shortcakes bake, prepare the strawberry filling. In a medium bowl, gently macerate the sliced strawberries with sugar and lemon juice. Let it sit for at least 15 minutes to release the juices.
- Once the shortcakes are cool, slice them horizontally to create two layers for each shortcake.
- To assemble, choose a suitable serving dish or cake base. Layer shortcakes, ice cream, and macerated strawberries. Repeat layers until your cake is built. You may need 2-3 pints of ice cream.
- Top the cake with the remaining macerated strawberries and whipped cream if desired.
- Freeze for at least 2 hours to allow the cake to set before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
144g
Fat
52g
Carbs
35g
