Strawberry Shortcake Ice Cream Cake

This strawberry shortcake ice cream cake recipe is quick to make. Simply layer pound cake, whipped cream, fresh strawberries, and ice cream, then freeze.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 276 Calories

Ingredients

• 1 tablespoon sugar
• 2 cups sliced fresh strawberries, divided
• 1 prepared pound cake
• 1 (13 ounce) can whipped cream (such as Reddi Wip®)
• 1 pint strawberry ice cream (such as Breyer's®)

Recipe Instructions

Step 1

Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

Step 2

Slice cake horizontally into 3 layers; freeze for 30 to 45 minutes.

Step 3

Combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Remove 1 cup of strawberries to a separate bowl for topping; set aside.

Step 4

Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan; spread with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.