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–+ servings
Strawberry Shortcake ice cream cake dessert recipe for parties, holidays, birthdays. A sweet treat that is an easy recipe to make. Yummy dessert recipes everyone will love.

Strawberry Shortcake Ice Cream Cake

This is a yummy Strawberry Shortcake Ice cream cake. It is so easy to make with only five ingredients. Strawberry shortcake is a classic American dessert. This cake tastes just like strawberry shortcake too. It's great for everyday dessert, or for parties, birthdays, or holidays. I especially like it for Easter being that it is pink. It's a pretty dessert that guests will enjoy. It provides a great presentation on the dessert table and it delivers an even better taste. A great treat to enjoy any time of year.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 2 teaspoons coconut oil
  • 1 1/4 cup strawberry puree, from fresh
  • 1 loaf angel food cake cubed
  • 8 ice cream sandwiches cubed, either regular or no sugar added
  • 2 cups vanilla ice cream melted in a microwave

Instructions
 

  • Coat a bundt pan or fluted tube pan with 2 tsp. coconut oil using a napkin, be sure to grease the grooves too.
  • Puree fresh strawberries (about 8 large or so) using a food processor to make 1 1/4 c. strawberry puree.
  • Cube 4 ice cream sandwiches into about 1/2" x 1/2" cubes and place cubes in a bowl. Cube another 4 ice cream sandwiches and add the cubes to a separate bowl. (8 total ice cream sandwiches)
  • Cut the angel food cake loaf into cubes about 1" x 1".
  • Begin layering, spreading each layer evenly around the pan. Place the cubes from 4 ice cream sandwiches along the bottom of the pan. Next, add the angel food cake cubes. Top with the remaining ice cream sandwich cubes.
  • Melt 2 c. vanilla ice cream in the microwave. Stir in the strawberries.
  • Pour the strawberries and ice cream mixture evenly over the pan. Press down flattening the ice cream cake with the back of a large spoon to squish it down slightly. Place the pan in the freezer, ensuring the pan sits flat, until frozen or overnight.
  • Remove the cake pan from the freezer. Let it sit out for at least an hour before trying to slide out of the pan. I also run a knife along all edges and center too to get it to slide out. Dump it upside down over a plate or serving platter. Shake slightly to loosen. Slice and serve. Store leftovers in the freezer.
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