Strawberry Ice Cream Shortcake

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Here’s another fun (and super-easy) way to enjoy the best of the summer strawberries. Strawberry Ice Cream Shortcake can be made with homemade ice cream. I made mine with Dreyer’s Slow-Churned Ice Cream. It can be made with homemade pound cake, but I bought mine in the bakery section at my grocery store. That’s why I say this  yummy, summer dessert is super-easy.


Strawberry Ice Cream Shortcake
 
You can use stainless steel molds lined with parchment paper, or muffin tins lined with papers to make these "towers". Or, you could make/serve them in a ramekin.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 pound cake
  • 1 quart strawberry ice cream
  • 6 sliced strawberries
  • 1 cup marshmallow fluff
  • 2 Tbsp. milk
  • 1 tsp. vanilla
  • ½ cup confectioners sugar
  • Graham cracker crumbs, for garnish
Instructions
  1. Cut the pound cake to fit into the bottom of the six molds.
  2. Press in about 1 scoop of ice cream.
  3. Cover and freeze for 2 hours, or overnight.
  4. Blend together the marshmallow fluff, milk, vanilla and sugar for the topping.
  5. Un-mold cake/ice cream and top with sliced strawberries, marshmallow topping and graham cracker crumbs.
  6. Serve immediately.

 

3 comments

  1. Angela says:

    Hi Joy,

    These look delic and so cute in the individual presentation. How do you think it would work in a hotel pan? I might try it. And would love your thoughts.
    I know it might look a little messy but with the garnish I think it would be OK.

    I cook for our church and want to service this for a dessert so that is the reason I want to use a hotel pan.

    Thanks!

    • JoyAldrich says:

      Hey there, Angela! This would be a perfect recipe for your church and it would really be pretty easy. I’d start by baking a double-batch of pound cake (mix works great!) in the hotel pan. Let it cool completely while you set 3-1.5qt strawberry ice cream containers out to soften. Once the cake is completely cool, spread the ice cream evenly over the base, then back into the freezer for at least 3 hours to firm up. To make serving easier, I’d take the pan out of the freezer and score it, cut it, and top it with the fresh strawberries and set it back into the freezer until it’s time to plate it. When it’s time to serve, simply use a spatula to remove each piece from the pan and have someone else put a dollop of the marshmallow topping (or whipped cream) on each piece and sprinkle them with graham cracker crumbs. Let me know how everyone likes it!

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