Strawberry Shortcake Ice Cream Cake

Here’s a twist on traditional strawberry shortcake that is super easy and one of those great make-ahead recipes that saves you time in the kitchen.  I made it for my daughter’s birthday since she loves strawberry shortcake.  Try it, you’ll like it!


2 packages of Hostess Shortcake Cups (8 cakes)*
1/2 gallon vanilla bean ice cream
15-20 ripe, fresh strawberries**
1/4 cup plus 3 T. vanilla sugar
whipped cream and chocolate syrup for adornment


1.  Grease an 8 (or 9 inch) springform baking pan.

2.  Tear shortcakes into 1 inch pieces and lightly press into the bottom of your baking pan.

3.  Press slightly room temperature ice cream evenly over shortcake, smooth.

4.  Freeze for 4 hours before removing the springform pan.

5.  Top each slice of ice cream cake with strawberry sauce and whipped cream.

Strawberry Topping Instructions:

1.  Clean and cut stems from the strawberries.

2.  Cut into 1/2 inch chunks and place into flat bottom dish.

3.  Coat with 1/4 cup vanilla sugar and stir.

4.  Wait 30 minutes, then crush strawberries with a potato masher.

5.  Sprinkle remaining vanilla sugar over strawberries and stir.

*I used 3 packages (18 cakes) of the dessert spongecakes that you find in the produce section by the strawberries.

**I used regular sugar.



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