Strawberry Shortcake Ice Cream Bar Cake
Try this Strawberry Shortcake Ice Cream Bar Cake recipe, or contribute your own.
Try this Strawberry Shortcake Ice Cream Bar Cake recipe, or contribute your own.
- 3 eggs
- 1 cup water
- 1 cup butter softened
- for the cake:
- for garnish:
- 1 (15.25 oz.) box strawberry flavor cake mix (i used
- 1 (15.25 oz.) box strawberry flavor cake mix (i used
- 2 (16 oz.) cans fluffy white frosting (i used betty
- 2 (16 oz.) cans fluffy white frosting (i used betty
- 1/2 vegetable oil
- 1/2 vegetable oil
- for ice cream layers:
- for ice cream layers:
- 2 quarts of vanilla ice cream softened
- 2 quarts of vanilla ice cream softened
- for strawberry crumb coating:
- for strawberry crumb coating:
- 1 (6 oz.) package strawberry jello dry
- 1 (6 oz.) package strawberry jello dry
- 1 (6 oz.) package vanilla instant pudding mix dry
- 1 (6 oz.) package vanilla instant pudding mix dry
- 2 cups all purpose flour divided
- 2 cups all purpose flour divided
- white frosting
- white frosting
- fresh strawberries
- Carbohydrate 782.870815183623 g
- Cholesterol 502.750000412573 mg
- Fat 191.859167301234 g
- Fiber 10.5099606216534 g
- Protein 54.4785618525765 g
- Saturated Fat 119.143436534864 g
- Serving Size 1 1 cake (2168g)
- Sodium 3107.50534222677 mg
- Sugar 772.36085456197 g
- Trans Fat 14.0456704418306 g
- Calories 4939 calories
Step-by-step
- Spray 2 springform cake pans with cooking spray.
- Prepare cake mix according to package.
- Divide cake batter evenly into the 2 pans.
- Bake according to package instructions.
- Cool completely.
- Frost the top of the cakes with white frosting, set aside remaining frosting.
- Freeze the cakes for 2 hours.
- Divide the softened ice cream evenly and spread on top of each frozen cake.
- Freeze overnight or for at least 8 hours.
- In a bowl combine the dry strawberry Jello, 1/2 cup butter, and 1 cup flour.
- Mix together with a fork until crumble forms.
- In another bowl, combine the dry vanilla pudding mix, 1/2 cup softened butter, and 1 cup flour.
- Mix together with a fork until crumble forms.
- Spread both the strawberry and vanilla crumble onto a cookie sheet lined with parchment paper.
- Bake at 350F degrees for 10 minutes. (you will probably have leftover crumble. Keep and freeze to top ice cream!)
- Cool completely.
- Remove ice cream cake springform pans.
- Frost the cakes with a coat of white frosting.
- Immediately press crumb coating all over the cake to cover completely.
- Freeze for at least 2 hours.
- Decorate with white frosting and fresh strawberries before serving if desired.
A Summertime Dream: My Strawberry Shortcake Ice Cream Bar Cake
As a busy working mom, finding time for elaborate baking projects is a luxury I rarely afford myself. But when summer rolls around, and the sweet scent of fresh strawberries fills the air, my resolve weakens. This year, I decided to tackle a project that combined my love for simple desserts with the irresistible charm of summer’s bounty: a Strawberry Shortcake Ice Cream Bar Cake. It’s surprisingly easy to make, despite its impressive appearance. The key is in the strategic use of store-bought ingredients and clever assembly techniques. No, it’s not from scratch, and it doesn’t require a pastry chef's level of skill, but the results are undeniably decadent and delightful.
The beauty of this recipe lies in its versatility. Feel free to adjust the components to your own taste. Perhaps you're a fan of a particular brand of cake mix, or you prefer a different type of ice cream – go for it! The basic concept is simple: layers of moist cake, creamy ice cream, and a delightful strawberry crumble crust. It’s a delightful balance of textures and flavors that’s perfect for any summer gathering. I imagine this cake as the centerpiece of a relaxed backyard barbecue, a sweet treat after a long day spent at the lake, or the perfect dessert to share with friends over an evening of catching up. But believe me, you won’t need a party to justify indulging in this creation; it’s utterly irresistible on its own.
The process of making the cake is less about precise measurements and more about a playful approach to baking. The simple act of assembling the layers – cake, ice cream, crumble – feels almost meditative. It’s a moment to escape the everyday rush, to reconnect with the simple joys of creating something sweet and delicious. The final product isn't just a dessert; it's a testament to the fact that even the busiest of lives can find room for a little bit of indulgence and creativity. And the faces of my family after that first bite? Priceless. It's the kind of dessert that makes memories and leaves everyone wanting more.
This recipe is more than just a dessert; it’s an experience. It’s a testament to the ability to create something delicious and impressive without sacrificing simplicity or convenience. It's perfect for those warm summer evenings when you crave something sweet but don't want to spend hours in the kitchen. The combination of sweet strawberry cake, creamy vanilla ice cream, and the delightful crunch of the homemade crumble is truly irresistible. Whether you're a seasoned baker or a complete novice, this recipe is sure to impress your family and friends, and leave them wanting more.
Beyond the sheer deliciousness, making this cake offers a unique sense of accomplishment. I find myself appreciating the simple pleasure of transforming basic ingredients into something truly special. And watching my family’s faces light up as they take their first bite is a reward in itself. So, embrace the summer spirit, gather your ingredients, and treat yourself to this delightful Strawberry Shortcake Ice Cream Bar Cake. You won’t regret it.
