Strawberry Shortcake Ice Cream Cake

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It has been so long since Chris and I made a dessert, let alone a cake. Inspired by a video on Facebook and also by Chris’ love for strawberry shortcake, we decided to make a refreshing strawberry shortcake ice cream cake! This recipe had super easy ingredients and the process of making itself was both entertaining and simple. We had some mishaps here and there but our final product turned out wayyyy better than expected and it was super yummy too. All our ingredients came from Trader Joe’s and we used a coconut milk ice cream base this time rather than your traditional ice cream. Instead of frosting like the video suggested, we used light whipping cream. Chris and I didn’t want to the cake to be too sweet so we didn’t add any sugar to the cream, but if you’d like- try adding some vanilla extract and sugar for an elevated flavor profile! I wouldn’t exactly call this cake healthy but rather “healthier” or “not as bad”. It’s a perfect dessert to make to get your hands dirty and share with your pals!

Ingredients:

  • Fresh strawberries
  • 1 Carton of heavy whipping cream
  • 1 box of yellow/white vanilla cake mix of your choice
  • 2 pints of strawberry ice cream (we used TJ’s strawberry coconut milk ice cream)
  • 1 bag of dehydrated strawberries
  • 1 box of vanilla wafers

Instructions:

To make the base:

  • Bake your cake mix according to the package instructions and let cool
  • Slice cake in half and then place 1/2 of it back into your springform cake pan
    • Pro-tip: Using a springform cake pan makes it easier and more convenient to remove the cake from the pan later. If you don’t have one make sure to use parchment/baking paper with your normal cake pan for easy lifting!
  • Slice up some strawberries and mix it in with your softened pints of ice cream
  • Spread your ice cream mixture onto the layer of cake evenly
  • Place the other 1/2 of the cake on the top and let the cake chill overnight or at least 6 hours

Decorating:

  • Make sure your whipping cream carton has been in the fridge for at least 6 hours (it makes it easier to form when its cold)
  • Whip your heavy cream with a whisk until your cream forms
    • This process may take a while and be very tiring!!! If you have an electric hand mixer…USE IT
  • Blend dehydrated strawberries
  • Blend vanilla wafers
  • Combine the blended dehydrated strawberries and vanilla wafers evenly
  • Remove your cake from the springform pan and coat with whipping cream evenly and smoothly
  • Cover the cake with the blended strawberries and vanilla wafers crumb coating
  • Use some of the remaining whipping cream to pipe onto to the top of the cake for decoration
    • Pro-tip: If you don’t own any piping bags just use a big zip lock bag and cut the tip!
  • Place remaining fresh strawberries onto the cream and chill before serving.

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mmmmmm that cross section though!!

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