Homemade Strawberry Shortcake Ice Cream Delight
A refreshing treat that combines luscious strawberries, fluffy cake pieces, and smooth ice cream for a delightful summer dessert.
Equipment
- Mixing Bowl
- Electric Mixer
- 9-inch Round Cake Pan
Ingredients
Ingredients
- 2 cups Fresh Strawberries Hulled and sliced.
- 1/2 cup Granulated Sugar Divided into two portions.
- 2 cups Heavy Cream For the ice cream base.
- 1 cup Whole Milk Adds creaminess.
- 1/4 cup Unsalted Butter Melted, for the cake.
- 1 1/2 cups All-Purpose Flour For the cake base.
- 1 tablespoon Baking Powder Leavening agent for the cake.
- 1/2 teaspoon Salt Enhances flavor.
- 2 large Eggs For binding the cake.
- 1 cup Whipped Cream For serving, optional.
Instructions
- Prepare the strawberries by slicing them and mixing with 1/4 cup of sugar. Let sit for 15-20 minutes.
- Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together flour, baking powder, and salt.
- Cream together melted butter and remaining sugar until light and fluffy. Add eggs one at a time, mixing well.
- Gradually add dry ingredients to wet ingredients, alternating with whole milk. Mix until just combined.
- Grease and flour a 9-inch round cake pan. Pour batter into the pan and bake for 25-30 minutes.
- While the cake cools, prepare the ice cream base by whipping heavy cream and remaining sugar until soft peaks form. Fold in strawberries and juices.
- Cut the cooled cake into cubes. Layer cake and ice cream mixture in a serving dish. Freeze for at least 4 hours.
- Before serving, let the dessert sit at room temperature for 10 minutes. Serve with whipped cream if desired.
Notes
Store leftovers in an airtight container in the freezer. Best consumed within a week.