STRAWBERRY SHORTCAKE ICE CREAM BAR CAKE

Strawberry Shortcake Ice Cream Bar Cake! The strawberry shortcake crunch ice cream bar is one of my favorite treats so why not make it into a full blown dessert? So easy to make using a box cake mix, frosting & ice cream.  The crunchy coating tastes just like the old-fashioned ice cream bar! So yummy, kids and adults alike love this fun summertime cake!

This recipe makes 2 ice cream cakes!  You will need:

For the cake:

• 1 (15.25 oz.) box strawberry flavor cake mix (I used Betty Crocker)
• 2 (16 oz.) cans fluffy white frosting (I used Betty Crocker)
• 1 cup water
• 1/2 vegetable oil
• 3 eggs

For ice cream layers:

• 2 quarts of vanilla ice cream, softened

For strawberry crumb coating:

• 1 (6 oz.) package strawberry Jello, dry
• 1 (6 oz.) package vanilla INSTANT pudding mix, dry
• 1 cup butter, softened
• 2 cups all purpose flour, divided

For garnish:

• White frosting
• Fresh strawberries

1.  Spray 2 springform cake pans with cooking spray.
2.  Prepare cake mix according to package.
3.  Divide cake batter evenly into the 2 pans.
4.   Bake according to package instructions.  Cool completely.
5.   Frost the top of the cakes with white frosting, set aside remaining frosting.
6.   Freeze the cakes for 2 hours.
7.   Divide the soften ice cream evenly and spread on top of each frozen cake.
8.   Freeze overnight or for at least 8 hours.
9.  In a bowl combine the dry strawberry Jello, ½ cup butter, and 1 cup flour.
10.  Mix together with fork until crumble forms.
11.  In another bowl, combine the dry vanilla pudding mix, 1/2 cup softened butter, and 1 cup flour.
12.  Mix together with fork until crumble forms.
13.  Spread both the strawberry and vanilla crumble onto a cookie sheet lined  with parchment paper.
14.  Bake at 350F degrees for 10 minutes. (you will probably have leftover crumble.  Keep and freeze to top ice cream!)
15.  Cool completely.
16.   Remove ice cream cake springform pans.
17.   Frost the cakes with a coat of white frosting.
18.   Immediately press crumb coating all over the cake to cover completely.
19.   Freeze for at least 2 hours
20.   Decorate with white frosting and fresh strawberries before serving if desired.

MAKES 2 CAKES.

I just LOVE this cake! The strawberry crumble is the BEST part! And you will have leftover crumble using this recipe which is a good thing because all you do is freeze it in a zipper bag or plastic container and use it to sprinkle over a dish of ice cream whenever you want!

STRAWBERRY SHORTCAKE ICE CREAM BAR CAKE

 

Author:

Party Pinching

Serves: 2 cakes

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Ingredients

• For the cake:
• For the cake:
• 1 (15.25 oz.) box strawberry flavor cake mix (I used Betty Crocker)
• 1 (15.25 oz.) box strawberry flavor cake mix (I used Betty Crocker)
• 2 (16 oz.) cans fluffy white frosting (I used Betty Crocker)
• 2 (16 oz.) cans fluffy white frosting (I used Betty Crocker)
• 1 cup water
• 1 cup water
• ½ vegetable oil
• ½ vegetable oil
• 3 eggs
• 3 eggs
• For ice cream layers:
• For ice cream layers:
• 2 quarts of vanilla ice cream, softened
• 2 quarts of vanilla ice cream, softened
• For strawberry crumb coating:
• For strawberry crumb coating:
• 1 (6 oz.) package strawberry Jello, dry
• 1 (6 oz.) package strawberry Jello, dry
• 1 (6 oz.) package vanilla INSTANT pudding mix, dry
• 1 (6 oz.) package vanilla INSTANT pudding mix, dry
• 1 cup butter, softened
• 1 cup butter, softened
• 2 cups all purpose flour, divided
• 2 cups all purpose flour, divided
• For garnish:
• For garnish:
• White frosting
• White frosting
• Fresh strawberries

Instructions

1. Spray 2 springform cake pans with cooking spray.
2. Prepare cake mix according to package.
3. Divide cake batter evenly into the 2 pans.
4. Bake according to package instructions. Cool completely.
5. Frost the top of the cakes with white frosting, set aside remaining frosting.
6. Freeze the cakes for 2 hours.
7. Divide the soften ice cream evenly and spread on top of each frozen cake.
8. Freeze overnight or for at least 8 hours.
9. In a bowl combine the dry of strawberry Jello, ½ cup butter, and 1 cup flour.
10. Mix together with fork until crumble forms.
11. In another bowl, combine the dry vanilla pudding mix, ½ cup softened butter, and 1 cup flour.
12. Mix together with fork until crumble forms.
13. Spread both the strawberry and vanilla crumble onto a cookie sheet lined with parchment paper.
14. Bake at 350F degrees for 10 minutes. (you will probably have leftover crumble. Keep and freeze to top ice cream!)
15. Cool completely.
16. Remove ice cream cake springform pans.
17. Frost the cakes with a coat of white frosting.
18. Immediately press crumb coating all over the cake to cover completely.
19. Freeze for at least 2 hours
20. Decorate with white frosting and fresh strawberries before serving if desired.

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