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Strawberry Shortcake Ice Cream Cake


Strawberry Shortcake Ice Cream Cake





30 Brilliant Sandwich Treats, divided

1/4 tsp. Legitimate salt


3 tablespoons softened butter

5 1/2 c. Vanilla ice cream, somewhat delicate, divided

4 c. Strawberry ice cream, somewhat soft

1 1/2 c. Freeze-dried strawberries, divided

Strawberry Shortcake Ice Cream Cake



Strawberry Shortcake Ice Cream Cake new york times recipes




Prepare the heating container: Line the foot and sides of a 20 x 20 cm heating dish with preparing

paper, clearing out a 5 cm overhang on each side.


Cookie Outside: In a nourishment processor, beat 20 brilliant sandwich treats and salt until finely

ground. Include dissolved butter and beat until pieces are the consistency of damp sand. Press equally

into the foot of the arranged tin and solidify for 15 minutes.

Vanilla Layer: Whisk 4 mugs of vanilla ice cream in a expansive bowl until smooth and spread over in

part solidified mixture. Solidify for at slightest another 30 minutes.


Strawberry layer: In the same bowl, whisk the strawberry ice cream until smooth. Include 1/2 container

freeze-dried strawberries and blend. Spread on best of the vanilla layer. Solidify for another 30


Topping: Beat remaining 10 sandwich treats and remaining 1 container freeze-dried strawberries in a

nourishment processor until pea-sized pieces form.

Last layer: In the same bowl, whisk remaining 1 1/2 glasses vanilla ice cream until smooth and spread

over strawberry layer. Sprinkle the cookie and strawberry scraps equitably on beat and press down to

make beyond any doubt they stick.

Freeze: Solidify for at slightest 4 hours or until firm, or cover and solidify for up to 1 week. Utilize the


paper overhang to lift the cake out of the container. Utilizing a sharp cut, cut into 9 squares or 12

rectangles and serve.

Total time: 5 hours 45 minutes

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