Strawberry Shortcake Ice Cream Cake

 


Strawberry Shortcake Ice Cream Cake 

Ingredients

Cake Layer:

1 cup all-purpose flour

3/4 cup granulated sugar

1/3 cup plain yellow cornmeal

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

1/2 cup whole buttermilk

1/3 cup vegetable oil

1 large egg, at room temperature

Ice Cream Layer:

1 cup heavy whipping cream

3 large fresh strawberries, hulled and roughly chopped (2/3 cup)

1/4 cup strawberry preserves

1/4 cup sweetened condensed milk (from 1 [14-oz.] can)

1/2 tsp. vanilla extract

1 pt. strawberry sorbet, softened

Topping:

1 lb. fresh strawberries, hulled and sliced (optional)

3 Tbsp. granulated sugar (optional)

Directions

Prepare loaf pan for Cake Layer:

Preheat oven to 375°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray; line with parchment paper, leaving a 1-inch overhang on 2 long sides.

Prepare the Cake Layer:

Whisk together flour, sugar, cornmeal, baking powder, and salt in a medium bowl. Add buttermilk, oil, and egg; whisk to combine.

Bake Cake Layer:

Pour batter into prepared pan.

 

Bake until edges are golden and a wooden pick inserted into center comes out clean, about 30 minutes. Transfer loaf pan to a wire rack. Let Cake Layer cool completely, about 1 hour.

Meanwhile, prepare the Ice Cream Layer:

Line another 8 1/2- x 4 1/2-inch loaf pan with parchment paper. Beat whipping cream in a large bowl with a hand mixer on high speed until stiff peaks form, 2 to 3 minutes.

Gently fold in chopped strawberries, preserves, condensed milk, and vanilla (for a rippled appearance, stop stirring before berries and preserves are fully combined).

Add ice cream to loaf pan:

Spread mixture evenly in pan. Freeze, uncovered, until firm, about 1 hour.

Top ice cream with sorbet:

Remove from freezer; spread sorbet evenly over ice cream. Return to freezer.

Trim the Cake Layer:

Remove cooled Cake Layer from loaf pan. Using a serrated knife, trim the domed top of Cake Layer to make it flat and even.

Add Cake Layer to Ice Cream Layer:

Remove Ice Cream Layer from freezer. Place Cake Layer, cut side down, on top of sorbet. Cover and freeze until Ice Cream Layer is solid, about 6 hours.

If desired, prepare the Topping:

Stir together strawberries and sugar in a medium bowl until combined. Let stand, stirring occasionally, until strawberries begin to release their juices, about 10 minutes. (If making the cake ahead of time, wait until just before serving to stir togethe the Topping.)

Remove cake from pan, and top with strawberries:

Remove ice cream cake from freezer. Run a butter knife along the edges to loosen from pan. Invert onto a platter; top with strawberry mixture, if desired. Serve immediately, or cover tightly with plastic wrap and freeze up to 1 month.

 

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