Strawberry Shortcake Bar Ice Cream Cake
This loaf pan ice cream cake pays homage to the iconic ice cream truck favorite—strawberry shortcake bars—reimagined as a layered, make-at-home treat. It features a refreshing strawberry sorbet core sandwiched between creamy vanilla ice cream, all wrapped in a cloud of whipped cream and finished with a crunchy, fruity coating of crumbled pound cake and freeze-dried strawberries. The result is a vibrant, summery dessert that’s as fun to make as it is to eat.
Key Details
Level: Easy
Yield: 10 to 12 servings
Total Time: 8 hours (includes freezing)
Active Time: 55 minutes
Special Equipment
An ice cream maker
Ingredients
For the strawberry sorbet: Fresh strawberries, superfine sugar, 1/2 cup water, lemon juice
For the crumb coating: Pound cake crumbs, freeze-dried strawberries
Vanilla ice cream (divided into two equal portions)
For the whipped cream: Heavy cream, confectioners’ sugar, vanilla extract
Directions
Prepare the strawberry sorbet: Blend fresh strawberries, superfine sugar, 1/2 cup water, and lemon juice in a blender until completely smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a metal container and freeze until firm (at least 2 hours).
Make the crumb coating: Preheat your oven to 350°F (175°C). Spread pound cake crumbs on a baking sheet and bake, tossing occasionally, until golden brown (10–12 minutes). Let cool fully, then mix with freeze-dried strawberries in a bowl. Set aside.
Layer the ice cream and sorbet: Line a 9×5-inch loaf pan with plastic wrap, leaving a 4-inch overhang. Soften half of the vanilla ice cream at room temperature, then spread it evenly in the bottom of the pan. Freeze for 20–30 minutes to firm slightly. Next, scoop the strawberry sorbet on top and spread it into an even layer. Freeze again for 20–30 minutes. Soften the remaining vanilla ice cream and spread it over the sorbet. Fold the plastic wrap over the pan and freeze until solid (at least 4 hours).
Finish the cake: Chill a serving dish in the freezer. In a medium bowl, beat heavy cream, confectioners’ sugar, and vanilla extract with a mixer on medium-high speed until stiff peaks form (2–3 minutes). Unmold the ice cream cake by lifting the plastic wrap and turning it onto the chilled dish (discard the plastic). Quickly spread the whipped cream over the top and sides of the cake. Sprinkle the pound cake-strawberry crumbs on top. Freeze until the whipped cream is firm (about 1 hour) before serving.
