Strawberry Shortcake Crunch Ice Cream Cake Recipe

Summer is the perfect time to indulge in some deliciously refreshing ice cream desserts. If you are a fan of strawberries and shortcake, then this Strawberry Shortcake Crunch Ice Cream Cake recipe is perfect for you. It is easy to make, and the result is a mouth-watering dessert that will leave you wanting more.

Ingredients:

For the Cake:

1 box vanilla cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup sour cream

For the Strawberry Layer:

2 cups frozen strawberries
1/4 cup sugar
1/4 cup water

For the Ice Cream Layer:

1 1/2 cups vanilla ice cream, softened
1 1/2 cups strawberry ice cream, softened

For the Crunch Layer:

1 cup graham cracker crumbs
1/2 cup chopped almonds
1/4 cup sugar
1/3 cup melted butter

Instructions:

1. Preheat your oven to 350°F. Grease a 9x13 inch baking pan with non-stick cooking spray.

2. In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, eggs, and sour cream. Mix until well combined.

3. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cake.

4. Allow the cake to cool completely, then cut it into small squares.

5. In a small saucepan, cook the frozen strawberries, sugar, and water over medium heat until the strawberries are soft and the mixture has thickened. Allow it to cool completely.

Related Strawberry

6. In a large mixing bowl, combine the softened vanilla ice cream and the strawberry ice cream. Mix until well combined.

7. In a separate mixing bowl, combine the graham cracker crumbs, chopped almonds, sugar, and melted butter. Mix until well combined.

8. In a 9x13 inch baking dish, spread half of the ice cream mixture on the bottom of the pan. Top it with the strawberry mixture, then add another layer of ice cream over the strawberry mixture. Add the cake squares on top of the ice cream layer.

9. Spread the remaining ice cream mixture on top of the cake squares, then sprinkle the top with the graham cracker crunch mixture.

10. Cover the dish with aluminum foil and place it in the freezer for at least 4 hours or overnight.

11. When ready to serve, remove the dish from the freezer and let it sit at room temperature for a few minutes to soften. Cut into slices and serve immediately.

Meta Description:

This Strawberry Shortcake Crunch Ice Cream Cake recipe is perfect for summer. It's a deliciously refreshing dessert that's easy to make and will leave you wanting more.